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Technologies for Value Added Buffalo Meat Products-A Review
Meat production value-added products buffalo meat physico-chemical properties technologies of processing
2008/10/28
Meat production and importance of processing of value added products are presented. Physico-chemical and functional properties of buffalo meat and their improvement by using polyphosphates and pre-ble...
Technologies for Value Added Buffalo Meat Products-A Review
Meat production value-added products buffalo meat physico-chemical properties technologies of processing
2008/10/28
Meat production and importance of processing of value added products are presented. Physico-chemical and functional properties of buffalo meat and their improvement by using polyphosphates and pre-ble...
新型肉干加工工艺及质量控制方法研究
肉干 腌制 微波 分段－平衡脱水
2008/9/4
针对传统工艺生产的肉干质地坚硬、咀嚼困难和干燥时间过长等缺陷，在吸收借鉴西式肉制品加工理论和工艺的基础上，本研究提出了“先成型后切块”的肉干加工新工艺及其质量控制方法，研究了“肉干坯微波成型”和肉干“分段－平衡脱水”等新技术，系统探讨了影响新型肉干质量的关键因素。研究表明：①4℃下对原料肉腌制18h，25r/min滚揉120min可以显著改善肉干的成型性和质地；②采用2450MHz微波在800W功...
研究了不同超高压处理对鲜、熟牛肉的感观特性、保藏性和残存微生物的影响。结果表明,
超高压处理对鲜牛肉的感官品质有显著影响, 可明显延长牛肉的保藏期, 但无法完全杀灭牛肉中的微生物;
牛肉中残存的微生物主要是革兰氏阳性杆菌, 说明牛肉中的某些革兰氏阳性杆菌对超高压具有较强的抵抗性。
出口粤式肉松加工技术与质量控制体系研究
肉松 H A C C P 体系 新工艺
2008/9/4
为了使传统粤式肉松实现现代工业化生产和满足出口市场的需求，研究了2
种粤式传统肉松生产新工艺及其质量控制方法。研究表明“老汤卤煮”更易于控制肉松坯的煮制程度。肉松坯烘烤脱水率达到3 0 %
左右时粘性最大，此时搓松最为困难。烘烤脱水率达到5 0 %
左右时搓松效果最好。“分段－平...
实验研究了超高压处理条件下绵羊肌肉感官特性、显微结构、钙激活酶(Calpains) 粗酶活性和剪切力值的变化,
并探讨了超高压处理对绵羊肌肉的嫩化机理。超高压处理后绵羊肌肉的感官特性发生变化, 随处理压力升高, 绵羊肌肉颜色变淡,
出现轻微的类似蒸煮的成熟风味。在压力为400M Pa, 保压时间为10m in 的处理条...
我国低温肉制品研发现状与进展
低温肉制品 现状 差距 未来
2008/9/4
对低温肉制品的品质特定和贮藏特性进行了简要的概述。对我国低温肉制品的研发现状、存在问题、
发展趋势、与发达国家相比存在的差距等问题进行了较为系统的分析, 并提出了解决的对策以及今后的努力方
向, 对我国低温肉制品的进一步开发和未来的发展具有一定的参考意义。
The yield and nutritional value of meat from African ungulates, camelidae, rodents, ratites and reptiles
Fatty acids Cholesterol Ungulates Camelids Rodents Ratites Reptiles
2012/8/13
The current knowledge of the yield and nutritional (proximate and fatty acid) composition of meat derived from African ungulates, camelidae, rodents, ratites and reptiles is reviewed. Although most of...
The taste of fat
Meat Lipid Sensory Perception Quality CD36
2012/8/13
For many years, fat in meats have been considered to convey quality although variations in the amounts of fat were often poorly correlated with eating qualities. The contribution of fat to taste is eq...
The contribution of chevon from Africa to global meat production
Goats Chevon Africa Goat breeds Chevon trade
2012/8/13
Africa’s goat population increased by 75% between 1980 and 2005 and constitutes 30% of the world goat population. Although Africa produces about 20% of the world’s chevon, its share of world chevon ma...
The animal fat paradox and meat quality
Lipid Carcass fat Fatty acid Meat quality Livestock Feeding system
2012/8/13
The purpose of this paper is to address some of the paradoxical issues and perceptions regarding animal fats and the related effects on meat quality and consumer perceptions. Meat scientists have been...
Reassessing the principles of electrical stimulation
Electrical stimulation pH Temperature Muscle pressure Tenderness Colour Drip
2012/8/13
The mechanisms by which electrical stimulation (ES) of carcasses can be used to modulate meat quality are reviewed. Evidence to support an effect of ES on tenderness (and other meat quality attributes...
Probiotic foods receive market interest as health-promoting, functional foods. They have been introduced in a wide range of food industries. However, commercial application of probiotic microorganisms...
Present and future applications of DNA technologies to improve beef production
Molecular genetics Quantitative trait loci SNP DNA Whole-genome selection
2012/8/13
Substantial improvements in production efficiency and quality of beef and dairy products have been made possible through manipulation of bovine genetics. The advent of modern breeds in the last two ce...
Post-slaughter traceability
Meat identification and traceability Post-slaughter traceability
2012/8/13
Traceability programs can cover the whole of life, or parts of it, for individual animals or groups/lots of animals. Of 13 country or community traceability programs for cattle/beef, 11 are mandatory ...