Author: Bunn, A. J. (Andy J.)Publisher:
ISBN:
Category :
Languages : en
Pages : 2
Book Description
P.S.E. Pork : (pale, Soft, Exudative Pork)
Author: Bunn, A. J. (Andy J.)P.S.E. Pork : (pale, Soft, Exudative Pork)
Author: Bunn, A. J. (Andy J.)Digitized Image Analysis for Assessment of Pale, Soft, Exudative (PSE) Pork
Author: A. C. MurrayPublisher:
ISBN:
Category : Photography
Languages : en
Pages : 45
Book Description
Effects of Selected Non-meat Ingredients on the Functionality of Pale, Soft and Exudative (PSE) Pork
Author: Hiroki GotoInvestigations on Muscle Protein Degradation and Its Role in Pale, Soft, Exudative (PSE) Pork
Author: Phyllis Jo-Anne ShandPublisher:
ISBN:
Category : Pork
Languages : en
Pages : 31
Book Description
The Effect of Pale, Soft and Exudative (PSE) Pork on the Sensory Quality Characteristics of Low Fat Bacon
Author: Moshadiwa Germina MokwenaPublisher:
ISBN:
Category : Bacon
Languages : en
Pages : 59
Book Description
Studies on Pale Soft Exudative (PSE) and Dark Firm Dry (DFD) Pig Meat
Author: I. B. StephensHandbook of Meat Processing
Author: Fidel ToldráPublisher: John Wiley & Sons
ISBN: 0813820960
Category : Technology & Engineering
Languages : en
Pages : 583
Book Description
This handbook comprehensively presents the current status of the manufacturing of the most important meat products. Editor and renowned meat expert Fidel Toldrá heads an international collection of meat scientists who have contributed to this essential reference book. Coverage is divided into three parts. Part one, Technologies, begins with discussions on meat chemistry, biochemistry and quality and then provides background information on main technologies involved in the processing of meat, such as freezing, cooking, smoking, fermentation, emulsification, drying and curing. Also included are key chapters on packaging, spoilage prevention and plant cleaning and sanitation. Part two, Products, is focused on the description of the manufacture of the most important products, including cooked and dry-cured hams, cooked and fermented sausages, bacon, canned meat, paté, restructured meats and functional meat products. Each chapter addresses raw materials, ingredients and additives, processing technology, main types of products, production data, particular characteristics and sensory aspects, and future trends. Part three, Controls, offers current approaches for the control of the quality and safety of manufactured meat products, with coverage including sensory evaluation; chemical and biological hazards including GMOs; HACCP; and quality assurance. This book is an invaluable resource for all meat scientists, meat processors, R&D professionals and product developers. Key features: Unparalleled international expertise of editor and contributing authors Addresses the state of the art of manufacturing the most important meat products Special focus on approaches to control the safety and quality of processed meats Extensive coverage of production technologies, sanitation, packaging and sensory evaluation
Studies on Dry, Firm and Dark (DFD) and Pale, Soft and Exudative (PSE) Pig Meat
Author: B. DobrenovPork Production Systems
Author: Wilson G. PondPublisher: Springer Science & Business Media
ISBN: 1461539323
Category : Technology & Engineering
Languages : en
Pages : 445
Book Description
Pork continues to occupy an important position as a food source in affluent societies as well as in developing countries with slower economic growth. The growth of the world swine population continues at a faster rate than that of the human population, a reflection of the sustained demand for pork in all parts of the world. The technical basis for commercial production of swine was presented in our two earlier textbooks-Swine Production in Temperate and Tropical Environ ments, by Pond and Maner, 1974, and Swine Production and Nutrition, by Pond and Maner, 1984. In view of rapidly advancing technology and an appreciation for the systems approach in industry and agriculture, this third book has been restructured to provide the student and practitioner with an integrated concept of pork production. We have attempted to blend the fundamental principles from genetics, physiology, nutrition, and biotechnology into the modern concepts of systems analysis and simulation modeling. The objective is to create a teaching approach which empha sizes the integrated synthesis of biological with physical and environmental sci ences and economics. This approach is expected to provide an overall pork pro duction systems view that individual producers can adapt to their specific resources, needs, and goals. Our new co-author, Dr. Dewey Harris, has used his expertise and perspective on interacting systems to change the complexion of the book to fulfill this objective. In addition, Dr.