[go: up one dir, main page]
More Web Proxy on the site http://driver.im/

Slayven et al., 2023 - Google Patents

Meat and Reformed Meat Products

Slayven et al., 2023

Document ID
3847147147261622833
Author
Slayven S
Matthews K
Publication year
Publication venue
Food Texturology: Measurement and Perception of Food Textural Properties

External Links

Snippet

Texture is a key attribute determining the eating quality of both meat and reformed meat products. Many factors influence texture, from the biological variation in muscle structure and composition to the ingredients and conditions used in making meat products. We discuss the …
Continue reading at link.springer.com (other versions)

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/03—Drying; Subsequent reconstitution
    • A23B4/033—Drying; Subsequent reconstitution with addition of chemicals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/02—Preserving by means of inorganic salts
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22B—SLAUGHTERING
    • A22B5/00—Accessories for use during or after slaughtering
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22B—SLAUGHTERING
    • A22B7/00—Slaughterhouse arrangements
    • A22B7/001—Conveying arrangements
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C17/00—Other devices for processing meat or bones
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22B—SLAUGHTERING
    • A22B3/00—Slaughtering or stunning
    • A22B3/005—Slaughtering or stunning by means of gas
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL

Similar Documents

Publication Publication Date Title
Lebret et al. Pork quality attributes from farm to fork. Part I. Carcass and fresh meat
Thompson Managing meat tenderness
Kadıoğlu et al. Technological and textural properties of spent chicken breast, drumstick and thigh meats as affected by marinating with pineapple fruit juice
Żochowska-Kujawska et al. Effects of fibre type and kefir, wine lemon, and pineapple marinades on texture and sensory properties of wild boar and deer longissimus muscle
Dransfield Tenderness of meat, poultry and fish
Pietrasik et al. Influence of blade tenderization, moisture enhancement and pancreatin enzyme treatment on the processing characteristics and tenderness of beef semitendinosus muscle
Soriano et al. Influence of evisceration time and carcass ageing conditions on wild venison quality. Preliminary study
Kadim et al. Nutritive value and quality characteristics of goat meat.
Xu et al. Juiciness of meat, meat products, and meat analogues: definition, evaluation methods, and influencing factors
Bostami et al. Loin eye muscle physico-chemical attributes, sensory evaluation and proximate composition in Korean Hanwoo cattle subjected to slaughtering along with stunning with or without pithing
Slayven et al. Meat and Reformed Meat Products
Troy Modern approaches to enhancing beef quality
Lee Early-postmortem measurements and conditioning in assessing and enhancing meat quality
Hall et al. Effect of animal age and trimming practices on the physical composition of Bonsmara beef
Kadim et al. Structure and quality of camel meat.
Smulders et al. The conversion of muscle to meat
Derbyshire et al. Effect of electrical stimulation, suspension method and aging on beef tenderness of the Bonsmara breed
Obajuluwa et al. Effect of unconventional marinades on beef quality
Pivotto et al. Effects of hot boning and moisture enhancement on the eating quality of cull cow beef
Apata et al. Physicochemical, histological and organoleptic evaluation of Red-Sokoto (Maradi) buck meat as affected by carcass dressing methods.
* Mushi, De,** Mtenga, LA and* Eik Some factors affecting the quality of meat from ruminants and their relevance to the Tanzanian meat industry-review
Strashynskyi et al. Formation of functional indicators of meat slaughtered animals
Rees Effect of accelerated boning of pork carcasses on fresh meat quality and tenderisation
Yanar Biochemical, histological, and quality characteristics of mutton carcasses as affected by electrical stimulation, and blade tenderization
Biraima The effects of exogenous factors and post mortem interventions to improve beef quality of Sudanese Baggara cattle