Author: Virgil Orville WodickaPublisher:
ISBN:
Category :
Languages : en
Pages : 158
Book Description
The Nature and Properties of the Pigment of Cured Meats
Author: Virgil Orville WodickaPublisher:
ISBN:
Category :
Languages : en
Pages : 158
Book Description
Flavor of Meat and Meat Products
Author: Fereidoon ShahidiPublisher: Springer Science & Business Media
ISBN: 1461521777
Category : Technology & Engineering
Languages : en
Pages : 313
Book Description
Flavour is an important sensory aspect of the overall acceptability of meat products. Whether we accept or reject a food depends primarily on its flavour. Both desirable and undesirable flavour effects are contemplated. Furthermore, threshold values of different flavour-active compounds have an important effect on the cumulative sensory properties of all foods. Meat from different species constitutes a major source of protein for most people. Although raw meat has little flavour and only a blood-like taste, it is a rich reservoir of non-volatile compounds with taste-tactile properties as well as flavour enhancers and aroma precursors. Non-vola tile water-soluble precursors and lipids influence the flavour of meat from different species. In addition, mode of heat processing and the nature of additives used may have a profound effect on the flavour of prepared meats. This book reports the latest advancements in meat flavour research. Following a brief overview, chapters 2 to 5 discuss flavours from different species of meat, namely beef, pork, poultry and mutton. In chapters 6 to 12 the role of meat constituents and processing on flavour are described. The final section of the book (chapters 13 to 15) summarizes analytical methodologies for assessing the flavour quality of meats. I wish to thank all the authors for their cooperative efforts and com mendable contributions which have made this publication possible.
Regulatory Policies of the Food and Drug Administration
Author: United States. Congress. House. Committee on Government Operations. Intergovernmental Relations SubcommitteePublisher:
ISBN:
Category : Pharmaceutical industry
Languages : en
Pages : 148
Book Description
A Legislative History of the Federal Food, Drug, and Cosmetic Act and Its Amendments
Author: Dissertation Abstracts
Author: Publisher:
ISBN:
Category : Dissertations, Academic
Languages : en
Pages : 1050
Book Description
Abstracts of dissertations and monographs in microform.
Regulatory Policies of the Food and Drug Administration
Author: United States. Congress. House. Government OperationsPublisher:
ISBN:
Category :
Languages : en
Pages : 148
Book Description
A Legislative History of the Federal Food, Drug, and Cosmetic Act and Its Amendments
Author: United StatesPublisher:
ISBN:
Category : Cosmetics
Languages : en
Pages : 1080
Book Description
A Spectrophotometric Reflectance Method for Determining the Chemical Nature of Myoglobin Pigment in Fresh Beef
Author: Robert Waters DeanIngredients in Meat Products
Author: Rodrigo TartéPublisher: Springer Science & Business Media
ISBN: 0387713271
Category : Technology & Engineering
Languages : en
Pages : 421
Book Description
There is little doubt that today’s food industry is faced with a rapidly changing market landscape. The obvious need to continue to provide consumers with nutritious, delectable, safe, and affordable food products which are also profitable for food manufacturers, as well as the ongoing challenge of ensuring the delivery of adequate nutrition to hundreds of millions of disadvantaged people around the world, appears – at least as much as, if not more than, ever – to be at odds with the challenges posed by soaring energy and food commodity prices; fast-paced changes in consumer demographics, habits, and preferences; and the continual need to stay ahead of current and emerging food safety issues. In addition to this, the present ubiquity in the industry of terms such as functional foods, nutraceuticals, low sodium, low fat, clean label, minimal processing, and natural – to name a few – underscores yet a different dimension of the challenges faced by food processors today. On the other hand, however, the solutions of many of these challenges may, concurrently, present the food industry with unique and exciting opportunities. The processed meat industry, despite its long history and tradition, is certainly not exempt from having to face these modern challenges, nor excluded from realizing the promises of the opportunities that may lie ahead.
Meat Science and Applications
Author: Y. H. HuiPublisher: CRC Press
ISBN: 9780203908082
Category : Technology & Engineering
Languages : en
Pages : 732
Book Description
Meat Science and Applications compiles the most recent science, technology, and applications of meat products, by-products, and meat processing. It details worker safety, waste management, slaughtering, carcass evaluation, meat safety, and animal handling issues from an international perspective. Essential concepts are illustrated with practical ex