Author: Hiroki GotoPublisher:
ISBN:
Category :
Languages : en
Pages : 154
Book Description
Effects of Selected Non-meat Ingredients on the Functionality of Pale, Soft and Exudative (PSE) Pork
Author: Hiroki GotoIngredients 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.
Handbook of Meat and Meat Processing
Author: Y. H. HuiPublisher: CRC Press
ISBN: 1439836841
Category : Technology & Engineering
Languages : en
Pages : 1000
Book Description
Retitled to reflect expansion of coverage from the first edition, Handbook of Meat and Meat Processing, Second Edition, contains a complete update of materials and nearly twice the number of chapters. Divided into seven parts, the book covers the entire range of issues related to meat and meat processing, from nutrients to techniques for preservati
Handbook of Meat, Poultry and Seafood Quality
Author: Leo M. L. NolletPublisher: John Wiley & Sons
ISBN: 0470276541
Category : Technology & Engineering
Languages : en
Pages : 739
Book Description
The Handbook of Meat, Poultry and Seafood Quality commences with a discussion of basic scientific factors responsible for the quality of fresh, frozen and processed muscle foods, especially sensory attributes and flavors. Following sections discuss factors affecting the quality of beef, pork, poultry, and seafood. Under each muscle food, some or all of the following factors affecting the quality are discussed:.:.; additives.; aroma.; color.; contaminants.; flavors.; microbiology.; moisture.; mouthfeel.; nutrition.; packaging.; safety.; sensory attributes.; shelf-life.; stability.; tainting.; t.
Handbook of Fermented Meat and Poultry
Author: Fidel ToldráPublisher: John Wiley & Sons
ISBN: 1118522672
Category : Technology & Engineering
Languages : en
Pages : 532
Book Description
Fermented meat products have been consumed for centuries in many different parts of the world and constitute one of the most important groups of food. Bacterial cultures are used in their manufacture to preserve the meat and confer particular textures and sensory attributes. Examples of fermented meats include salami, chorizo, pepperoni and saucisson. This fully revised and expanded reference book on meat fermentation presents all the principle fermented meat products and the processing technologies currently used in their manufacture. The 54 chapters of this substantial book are grouped into the following sections: Meat fermentation worldwide: overview, production and principles Raw materials Microbiology and starter cultures for meat fermentation Sensory attributes Product categories: general considerations Semidry-fermented sausages Dry-fermented sausages Other fermented meats and poultry Ripened meat products Biological and chemical safety of fermented meat products Processing sanitation and quality assurance There are five new chapters in the second edition that address the following topics: Smoking and new smoke flavourings; Probiotics; Methodologies for the study of the microbial ecology in fermented sausages; Low sodium in meat products; and Asian sausages. Handbook of Fermented Meat and Poultry, Second Edition provides readers with a full overview of meat fermentation, the role of microorganisms naturally present and/or added as starter cultures, safety aspects and an account of the main chemical, biochemical, physical and microbiological changes that occur in processing and how they affect final quality. Finally, readers will find the main types of worldwide fermented meat products, typically produced in different areas, with the description of their main characteristics.
Sonochemistry
Author: Felipe López-SaucedoPublisher: CRC Press
ISBN: 1040117619
Category : Technology & Engineering
Languages : en
Pages : 253
Book Description
This book explores the most pertinent aspects and advancements in sonochemistry, dedicating nine chapters to fundamentals, synthesis methods, and applications. Covering ultrasound as the primary energy source, the initial chapters cover the interaction of ultrasound waves with matter and its diverse applications across various fields. The text further delves into the synthesis of nanomaterials and nanocomposites under varying reaction conditions. Finally, the book examines specific topics, including the application of sonochemistry in wastewater treatment, catalysts, sensors, meat processing, and food packaging. These insights indicate that sonochemistry is an emerging science with promising applications extending beyond the confines of the laboratory.
Evaluation of Addition of Alkaline Solutions on Overall Quality and Functionality of Normal and Pale, Soft, and Exudative (pse) Pork Gels
Author: Sonia Yvette GarzaPublisher:
ISBN:
Category :
Languages : en
Pages :
Book Description
Industry surveys indicated that up to 16percent of pork is pale, soft, and exudative (PSE); which has reduced functionality. Recently, the cost of sodium phosphates (SP) has escalated. SPs are used to improve water holding capacity (WHC), increase pH, and retard lipid oxidation. Alkaline non-meat ingredient addition could improve PSE pork functionality and replace SP in pork products. The objective was to examine effects of alkaline solutions on pH, color, WHC, and texture of PSE and normal pork gels. Normal (pH 5.6-5.9) and PSE (pH less than or equal to 5.4) loins were obtained and homogenized. Treatment solutions were: no added solution (control); double-distilled deionized water (ddW); 0.1, 0.2, and 0.3 pecent(w/v) SP; and 0.1, 0.2, and 0.3M potassium bicarbonate (PB), sodium bicarbonate (SB), potassium carbonate (PC), or sodium carbonate (SC). PSE gels had lighter color, lower pH, WHC, and cook yields, and higher TPA values than normal gels. Control and ddW gels had lower pH, and higher L*, a*, and b* values. As treatment levels increased, gels had higher pH, and lower L*, a*, and b* values. SP gels had lower pH, WHC, cook yields, and higher L*, a*, b*, and TPA values compared to PB, SB, PC, and SC gels. PC and SC gels had higher cook yields than normal control gels and PB and SB gels were intermediate. For both meat types, TPA values improved for PB and SB gels compared to normal control gels, but did not differ from SP gels. As levels of PC and SC increased, gels were softer, less cohesive, chewy, and lower in work 2 than other gels. Cooked PSE gels treated with 0.2 or 0.3M PC or SC were less red and yellow and had cook yields that surpassed normal control and ddW gels. Normal and PSE gels treated with 0.2 or 0.3M PC or SC did not differ in TPA measurements for hardness and work. PSE pork functionality was improved with PC or SC addition to be similar to or higher than normal samples. PC and SC are feasible alternatives to replace SP in pork gel systems without loss of WHC, color, or pH.
Handbook of Food Proteins
Author: Glyn O. PhillipsPublisher: Elsevier
ISBN: 0857093630
Category : Technology & Engineering
Languages : en
Pages : 457
Book Description
Traditionally a source of nutrition, proteins are also added to foods for their ability to form gels and stabilise emulsions, among other properties. The range of specialised protein ingredients used in foods is increasing. Handbook of food proteins provides an authoritative overview of the characteristics, functionalities and applications of different proteins of importance to the food industry in one convenient volume.The introductory chapter provides an overview of proteins and their uses in foods. The following chapters each focus on a particular protein ingredient or group of ingredients covering their origins, production, properties and applications. The proteins discussed are caseins, whey proteins, gelatin and other meat-derived protein ingredients, seafood proteins, egg proteins, soy proteins, pea and other legume proteins, mycoprotein, wheat gluten, canola and other oilseed proteins, algal proteins and potato protein. A chapter on texturised vegetable proteins completes the volume. Innovative products and potential methods for improving nutrition and diet using these proteins are described.With its distinguished editors and international team of expert contributors Handbook of food proteins is an invaluable reference tool for professionals using food protein ingredients for both food and other applications. - An authoritative overview of the characteristics, functionalities and applications of different proteins of importance to the food industry - Chapters each focus on a particular protein ingredient or group of ingredients - Innovative products and potential methods for improving nutrition and diet using proteins is also described
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