Suchergebnisse
Suchergebnisse:
Abstract. Meat processing as discussed in this text includes all processes utilized in altering fresh meat except for simple grinding, cutting, and mixing. In the broadest sense, this includes curing, smoking, canning, cooking, freezing, dehydration, production of intermediate-moisture products, and the use of certain additives such as ...
- Current Detection Techniques for Monitoring the Freshness of Meat-Based ...
The high demand for meat processing has led the meat...
- Current Detection Techniques for Monitoring the Freshness of Meat-Based ...
- Overview
- Conversion of muscle to meat
- Muscle structure and function
meat processing, preparation of meat for human consumption.
Meat is the common term used to describe the edible portion of animal tissues and any processed or manufactured products prepared from these tissues. Meats are often classified by the type of animal from which they are taken. Red meat refers to the meat taken from mammals, white meat refers to the meat taken from fowl, seafood refers to the meat taken from fish and shellfish, and game refers to meat taken from animals that are not commonly domesticated. In addition, most commonly consumed meats are specifically identified by the live animal from which they come. Beef refers to the meat from cattle, veal from calves, pork from hogs, lamb from young sheep, and mutton from sheep older than two years. It is with these latter types of red meat that this section is concerned.
Muscle is the predominant component of most meat and meat products. Additional components include the connective tissue, fat (adipose tissue), nerves, and blood vessels that surround and are embedded within the muscles. The structural and biochemical properties of muscle are therefore critical factors that influence both the way animals are handled...
There are three distinct types of muscle in animals: smooth, cardiac, and skeletal. Smooth muscles, found in the organ systems including the digestive and reproductive tracts, are often used as casings for sausages. Cardiac muscles are located in the heart and are also often consumed as meat products. However, most meat and meat products are derive...
1. Sept. 2021 · The high demand for meat processing has led the meat industry to monitor the freshness and quality of the products as expected by the consumers. It is essential to reduce the spoilage of meat products caused by chemical compounds in a manner that is sustainable and healthy.
- Kana Husna Erna, Kobun Rovina, Sylvester Mantihal
- 2021
Ground Beef and Textured Vegetable Protein (Soy) Label for ground beef or Hamburger that contains soy or other extender. F at. Seasonings. Water. Defatted beef. Defatted tissue has been rendered at a temperature that won’t denature the proteins (re-inspected cook products) Texture – better mouth feel. Learned preference.
The typical refrigerated storage life for fresh meats is 5 to 7 days. Freezer storage is an excellent method of meat preservation. It is important to wrap frozen meats closely in packaging that limits air contact with the meat in order to prevent moisture loss during storage.
1. Sept. 2010 · The most investigated new preservation technologies for fresh meat are non-thermal inactivation technologies such as high hydrostatic pressure (HHP), new packaging systems such as modified atmosphere packaging (MAP) and active packaging (AP), natural antimicrobial compounds and biopreservation.
29. Okt. 2021 · Nanoparticles are gaining momentum as a smart tool towards a safer, more cost-effective and sustainable food chain. This study aimed to provide an overview of the potential uses, preparation, properties, and applications of nanoparticles to process and preserve fresh meat and processed meat products. Nanoparticles can be used to ...
