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Meat products handbook : practical science and technology / / Gerhard Feiner
| Meat products handbook : practical science and technology / / Gerhard Feiner |
| Autore | Feiner Gerhard |
| Pubbl/distr/stampa | Cambridge, England ; ; Boca Raton, Florida : , : Woodhead Publishing Limited : , : CRC Press, , 2006 |
| Descrizione fisica | 1 online resource (671 p.) |
| Disciplina | 664.9 |
| Collana |
Woodhead Publishing Series in Food Science, Technology and Nutrition
Woodhead Publishing in food science, technology, and nutrition |
| Soggetto topico |
Meat - Composition
Meat industry and trade Meat |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-62870-387-3
1-84569-172-5 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; Meat products handbook: Practical science and technology; Copyright; Contents; Preface; Acknowledgements; Disclaimer; Abbreviations; Part I Meat composition and additives; 1 The protein and fat content of meat; 1.1 Amino acids; 1.2 Proteins; 1.3 Collagen; 1.4 Muscle physiology; 1.5 Flavour of meat; 1.6 Principles of muscle contraction and relaxation; 1.7 Enzymes in meat; 1.8 Fat; 1.9 Rancidity of fat; 1.10 Low-density lipoprotein and high-density lipoprotein cholesterol; 1.11 Nutritional value of meat and other protein-rich food; 2 The biochemistry of meat
2.1 Biochemical processes in meat pre-slaughter2.2 Biochemical processes in meat post-slaughter (rigor mortis); 3 The tenderness of fresh meat; 3.1 Ageing of meat for enhancing tenderness; 3.2 Enzymes used for enhancing the tenderness of meat; 4 Definitions of terms used in meat science and technology; 4.1 Pale soft exudative (PSE) meat, red soft exudative (RSE) meat, dry firm dark (DFD) meat and 'normal' meat; 4.2 Mechanically deboned meat and mechanically separated meat; 4.3 Hot boning of meat: 'warm-meat effect'; 4.4 Thaw rigor; 4.5 Cold shortening; 4.6 Electrical stimulation 4.7 Freezing and thawing of meat4.8 Freezer burning; 4.9 pH value; 4.10 Aw value (water activity); 4.11 Eh value (redox potential); 4.12 Condensation water; 4.13 Maillard reaction; 4.14 Caramelization; 4.15 Conductivity of meat; 5 Additives: phosphates, salts (sodium chloride and potassium chloride, citrate, lactate) and hydrocolloids; 5.1 Phosphates; 5.2 Salts (sodium chloride and potassium chloride, citrate, lactate); 5.3 Hydrocolloids; 6 Additives: proteins, carbohydrates, fillers and other additives; 6.1 Proteins; 6.2 Carbohydrates 6.3 Fillers: maltodextrin, flour, wheat fibre, konjac, cereal binder and rusk6.4 Preservatives in meat products; 6.5 Monosodium glutamate; 6.6 Ribonucleotide and other flavour enhancers; 6.7 Water; 6.8 Spices and spice extracts; 6.9 Hydrolysed vegetable protein; 6.10 Antioxidants; 6.11 Natural smoke; 6.12 Liquid smoke; 6.13 Colours in meat products; 6.14 Whitening (bleaching) of meat; 6.15 Glucono-δ-lactone; 6.16 Citric acid; 6.17 Emulsifiers in meat products; 6.18 Alginate for re-formed meat; 6.19 Enzymes for re-formed meat and other meat products 6.20 Blood-derived products for re-formed meat6.21 Allergens in meat products; 7 Colour in fresh meat and in cured meat products; 7.1 Retention of colour in fresh meat and uncured meat products; 7.2 Nitrite and nitrate; 7.3 Mechanism of colour development in cured meat products; 7.4 Colour enhancers; 7.5 Measuring colour: the L*-a*-b* system; Part II Technologies for particular meat products; 8 Whole-muscle brine-injected products; 8.1 Selection and preparation of raw materials; 8.2 Selection of additives; 8.3 Calculating brine composition and injection levels; 8.4 Manufacturing technology 8.5 Summary of critical production issues |
| Record Nr. | UNINA-9910511353003321 |
Feiner Gerhard
|
||
| Cambridge, England ; ; Boca Raton, Florida : , : Woodhead Publishing Limited : , : CRC Press, , 2006 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Meat products handbook : practical science and technology / / Gerhard Feiner
| Meat products handbook : practical science and technology / / Gerhard Feiner |
| Autore | Feiner Gerhard |
| Pubbl/distr/stampa | Cambridge, England ; ; Boca Raton, Florida : , : Woodhead Publishing Limited : , : CRC Press, , 2006 |
| Descrizione fisica | 1 online resource (671 p.) |
| Disciplina | 664.9 |
| Collana |
Woodhead Publishing Series in Food Science, Technology and Nutrition
Woodhead Publishing in food science, technology, and nutrition |
| Soggetto topico |
Meat - Composition
Meat industry and trade Meat |
| ISBN |
1-62870-387-3
1-84569-172-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; Meat products handbook: Practical science and technology; Copyright; Contents; Preface; Acknowledgements; Disclaimer; Abbreviations; Part I Meat composition and additives; 1 The protein and fat content of meat; 1.1 Amino acids; 1.2 Proteins; 1.3 Collagen; 1.4 Muscle physiology; 1.5 Flavour of meat; 1.6 Principles of muscle contraction and relaxation; 1.7 Enzymes in meat; 1.8 Fat; 1.9 Rancidity of fat; 1.10 Low-density lipoprotein and high-density lipoprotein cholesterol; 1.11 Nutritional value of meat and other protein-rich food; 2 The biochemistry of meat
2.1 Biochemical processes in meat pre-slaughter2.2 Biochemical processes in meat post-slaughter (rigor mortis); 3 The tenderness of fresh meat; 3.1 Ageing of meat for enhancing tenderness; 3.2 Enzymes used for enhancing the tenderness of meat; 4 Definitions of terms used in meat science and technology; 4.1 Pale soft exudative (PSE) meat, red soft exudative (RSE) meat, dry firm dark (DFD) meat and 'normal' meat; 4.2 Mechanically deboned meat and mechanically separated meat; 4.3 Hot boning of meat: 'warm-meat effect'; 4.4 Thaw rigor; 4.5 Cold shortening; 4.6 Electrical stimulation 4.7 Freezing and thawing of meat4.8 Freezer burning; 4.9 pH value; 4.10 Aw value (water activity); 4.11 Eh value (redox potential); 4.12 Condensation water; 4.13 Maillard reaction; 4.14 Caramelization; 4.15 Conductivity of meat; 5 Additives: phosphates, salts (sodium chloride and potassium chloride, citrate, lactate) and hydrocolloids; 5.1 Phosphates; 5.2 Salts (sodium chloride and potassium chloride, citrate, lactate); 5.3 Hydrocolloids; 6 Additives: proteins, carbohydrates, fillers and other additives; 6.1 Proteins; 6.2 Carbohydrates 6.3 Fillers: maltodextrin, flour, wheat fibre, konjac, cereal binder and rusk6.4 Preservatives in meat products; 6.5 Monosodium glutamate; 6.6 Ribonucleotide and other flavour enhancers; 6.7 Water; 6.8 Spices and spice extracts; 6.9 Hydrolysed vegetable protein; 6.10 Antioxidants; 6.11 Natural smoke; 6.12 Liquid smoke; 6.13 Colours in meat products; 6.14 Whitening (bleaching) of meat; 6.15 Glucono-δ-lactone; 6.16 Citric acid; 6.17 Emulsifiers in meat products; 6.18 Alginate for re-formed meat; 6.19 Enzymes for re-formed meat and other meat products 6.20 Blood-derived products for re-formed meat6.21 Allergens in meat products; 7 Colour in fresh meat and in cured meat products; 7.1 Retention of colour in fresh meat and uncured meat products; 7.2 Nitrite and nitrate; 7.3 Mechanism of colour development in cured meat products; 7.4 Colour enhancers; 7.5 Measuring colour: the L*-a*-b* system; Part II Technologies for particular meat products; 8 Whole-muscle brine-injected products; 8.1 Selection and preparation of raw materials; 8.2 Selection of additives; 8.3 Calculating brine composition and injection levels; 8.4 Manufacturing technology 8.5 Summary of critical production issues |
| Record Nr. | UNINA-9910777871103321 |
|
Feiner Gerhard
|
||
| Cambridge, England ; ; Boca Raton, Florida : , : Woodhead Publishing Limited : , : CRC Press, , 2006 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Meat products handbook : practical science and technology / / Gerhard Feiner
| Meat products handbook : practical science and technology / / Gerhard Feiner |
| Autore | Feiner Gerhard |
| Pubbl/distr/stampa | Cambridge, England ; ; Boca Raton, Florida : , : Woodhead Publishing Limited : , : CRC Press, , 2006 |
| Descrizione fisica | 1 online resource (671 p.) |
| Disciplina | 664.9 |
| Collana |
Woodhead Publishing Series in Food Science, Technology and Nutrition
Woodhead Publishing in food science, technology, and nutrition |
| Soggetto topico |
Meat - Composition
Meat industry and trade Meat |
| ISBN |
1-62870-387-3
1-84569-172-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; Meat products handbook: Practical science and technology; Copyright; Contents; Preface; Acknowledgements; Disclaimer; Abbreviations; Part I Meat composition and additives; 1 The protein and fat content of meat; 1.1 Amino acids; 1.2 Proteins; 1.3 Collagen; 1.4 Muscle physiology; 1.5 Flavour of meat; 1.6 Principles of muscle contraction and relaxation; 1.7 Enzymes in meat; 1.8 Fat; 1.9 Rancidity of fat; 1.10 Low-density lipoprotein and high-density lipoprotein cholesterol; 1.11 Nutritional value of meat and other protein-rich food; 2 The biochemistry of meat
2.1 Biochemical processes in meat pre-slaughter2.2 Biochemical processes in meat post-slaughter (rigor mortis); 3 The tenderness of fresh meat; 3.1 Ageing of meat for enhancing tenderness; 3.2 Enzymes used for enhancing the tenderness of meat; 4 Definitions of terms used in meat science and technology; 4.1 Pale soft exudative (PSE) meat, red soft exudative (RSE) meat, dry firm dark (DFD) meat and 'normal' meat; 4.2 Mechanically deboned meat and mechanically separated meat; 4.3 Hot boning of meat: 'warm-meat effect'; 4.4 Thaw rigor; 4.5 Cold shortening; 4.6 Electrical stimulation 4.7 Freezing and thawing of meat4.8 Freezer burning; 4.9 pH value; 4.10 Aw value (water activity); 4.11 Eh value (redox potential); 4.12 Condensation water; 4.13 Maillard reaction; 4.14 Caramelization; 4.15 Conductivity of meat; 5 Additives: phosphates, salts (sodium chloride and potassium chloride, citrate, lactate) and hydrocolloids; 5.1 Phosphates; 5.2 Salts (sodium chloride and potassium chloride, citrate, lactate); 5.3 Hydrocolloids; 6 Additives: proteins, carbohydrates, fillers and other additives; 6.1 Proteins; 6.2 Carbohydrates 6.3 Fillers: maltodextrin, flour, wheat fibre, konjac, cereal binder and rusk6.4 Preservatives in meat products; 6.5 Monosodium glutamate; 6.6 Ribonucleotide and other flavour enhancers; 6.7 Water; 6.8 Spices and spice extracts; 6.9 Hydrolysed vegetable protein; 6.10 Antioxidants; 6.11 Natural smoke; 6.12 Liquid smoke; 6.13 Colours in meat products; 6.14 Whitening (bleaching) of meat; 6.15 Glucono-δ-lactone; 6.16 Citric acid; 6.17 Emulsifiers in meat products; 6.18 Alginate for re-formed meat; 6.19 Enzymes for re-formed meat and other meat products 6.20 Blood-derived products for re-formed meat6.21 Allergens in meat products; 7 Colour in fresh meat and in cured meat products; 7.1 Retention of colour in fresh meat and uncured meat products; 7.2 Nitrite and nitrate; 7.3 Mechanism of colour development in cured meat products; 7.4 Colour enhancers; 7.5 Measuring colour: the L*-a*-b* system; Part II Technologies for particular meat products; 8 Whole-muscle brine-injected products; 8.1 Selection and preparation of raw materials; 8.2 Selection of additives; 8.3 Calculating brine composition and injection levels; 8.4 Manufacturing technology 8.5 Summary of critical production issues |
| Record Nr. | UNINA-9910825559003321 |
|
Feiner Gerhard
|
||
| Cambridge, England ; ; Boca Raton, Florida : , : Woodhead Publishing Limited : , : CRC Press, , 2006 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Meat science and applications / edited by Y. H. Hui...[et al.]
| Meat science and applications / edited by Y. H. Hui...[et al.] |
| Pubbl/distr/stampa | New York ; Basel : Marcel Dekker, c2001 |
| Descrizione fisica | XV, 710 p. : ill. ; 28 cm. |
| Disciplina | 664.9 |
| Soggetto topico | Carne |
| ISBN | 0-8247-0548-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNIBAS-000017012 |
| New York ; Basel : Marcel Dekker, c2001 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. della Basilicata | ||
| ||
Meat, meat products and semiproducts : thermophysical and rheological properties of foods / Goup of Authors supervised by Ing. Milan Houšška
| Meat, meat products and semiproducts : thermophysical and rheological properties of foods / Goup of Authors supervised by Ing. Milan Houšška |
| Pubbl/distr/stampa | Prague, : Food Research Institute Prague, : Institute of agriculture and food Information Prague, 1997 |
| Descrizione fisica | 284 p. ; 30 cm |
| Disciplina |
664
664.9 |
| Soggetto topico |
Carni - Microbiologia
Carni - Reologia |
| ISBN | 8085120585 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNISANNIO-NAP0430712 |
| Prague, : Food Research Institute Prague, : Institute of agriculture and food Information Prague, 1997 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. del Sannio | ||
| ||
Processed meats [[electronic resource] ] : improving safety, nutrition and quality / / edited by J.P. Kerry and J.F. Kerry
| Processed meats [[electronic resource] ] : improving safety, nutrition and quality / / edited by J.P. Kerry and J.F. Kerry |
| Pubbl/distr/stampa | Cambridge, : Woodhead Pub., 2011 |
| Descrizione fisica | 1 online resource (753 p.) |
| Disciplina | 664.9 |
| Altri autori (Persone) |
KerryJ. P
KerryJ. F |
| Collana | Woodhead Publishing series in food science, technology and nutrition |
| Soggetto topico |
Packing-house products
Meat - Quality Packing-houses Meat industry and trade |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-61344-327-7
0-85709-294-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | pt. 1. Processed meats : market-driven changes, legislative issues and product development -- pt. 2. Ingredients : past and future roles in processed meat manufacture -- pt. 3. Processing technologies : past and future roles in proccessed meat manufacture. |
| Record Nr. | UNINA-9910461605103321 |
| Cambridge, : Woodhead Pub., 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Processed meats [[electronic resource] ] : improving safety, nutrition and quality / / edited by J.P. Kerry and J.F. Kerry
| Processed meats [[electronic resource] ] : improving safety, nutrition and quality / / edited by J.P. Kerry and J.F. Kerry |
| Pubbl/distr/stampa | Cambridge, : Woodhead Pub., 2011 |
| Descrizione fisica | 1 online resource (753 p.) |
| Disciplina | 664.9 |
| Altri autori (Persone) |
KerryJ. P
KerryJ. F |
| Collana | Woodhead Publishing series in food science, technology and nutrition |
| Soggetto topico |
Packing-house products
Meat - Quality Packing-houses Meat industry and trade |
| ISBN |
1-61344-327-7
0-85709-294-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | pt. 1. Processed meats : market-driven changes, legislative issues and product development -- pt. 2. Ingredients : past and future roles in processed meat manufacture -- pt. 3. Processing technologies : past and future roles in proccessed meat manufacture. |
| Record Nr. | UNINA-9910789698803321 |
| Cambridge, : Woodhead Pub., 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Processed meats : improving safety, nutrition and quality / / edited by J.P. Kerry and J.F. Kerry
| Processed meats : improving safety, nutrition and quality / / edited by J.P. Kerry and J.F. Kerry |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Cambridge, : Woodhead Pub., 2011 |
| Descrizione fisica | 1 online resource (753 p.) |
| Disciplina | 664.9 |
| Altri autori (Persone) |
KerryJ. P
KerryJ. F |
| Collana | Woodhead Publishing series in food science, technology and nutrition |
| Soggetto topico |
Packing-house products
Meat - Quality Packing-houses Meat industry and trade |
| ISBN |
1-61344-327-7
0-85709-294-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | pt. 1. Processed meats : market-driven changes, legislative issues and product development -- pt. 2. Ingredients : past and future roles in processed meat manufacture -- pt. 3. Processing technologies : past and future roles in proccessed meat manufacture. |
| Record Nr. | UNINA-9910808817503321 |
| Cambridge, : Woodhead Pub., 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Produzione e qualità delle carni nel quadro dell'igiene dei prodotti alimentari / Dante Mena e Marinella Tarabbia
| Produzione e qualità delle carni nel quadro dell'igiene dei prodotti alimentari / Dante Mena e Marinella Tarabbia |
| Autore | Mena, Dante |
| Pubbl/distr/stampa | Alessandria : Taro, stampa 2008 |
| Descrizione fisica | VIII, 263 p. ; 24 cm |
| Disciplina | 664.9 |
| Altri autori (Persone) | Tarabbia, Marinella <1960- > |
| Soggetto non controllato | Carne |
| ISBN | 978-88-87359-56-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | ita |
| Record Nr. | UNINA-990008813830403321 |
|
Mena, Dante
|
||
| Alessandria : Taro, stampa 2008 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Prove orientative sulla valutazione del colore delle carni mediante l'utilizzazione di metodi soggettivi e strumentali / Graziella Pagano Toscano, Giuseppe Ladetto
| Prove orientative sulla valutazione del colore delle carni mediante l'utilizzazione di metodi soggettivi e strumentali / Graziella Pagano Toscano, Giuseppe Ladetto |
| Autore | Pagano Toscano, Graziella |
| Pubbl/distr/stampa | Faenza : [s.n.], 1963 |
| Descrizione fisica | p. 260-263 ; 24 cm |
| Disciplina | 664.9 |
| Altri autori (Persone) | Ladetto, Giuseppe |
| Collana | Raccolta di memorie |
| Soggetto non controllato | Carne |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | ita |
| Record Nr. | UNINA-990001864310403321 |
|
Pagano Toscano, Graziella
|
||
| Faenza : [s.n.], 1963 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
