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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 | ||
| ||
Soggetto topico
- Meat (3)
-
Meat - Composition
(3)
- Meat industry and trade (3)