Fresh meat

Ebook "Packaging for food preservation (Food engineering series)" will be focused on the three most important aspects of food packaging: Modeling, Materials and Packaging Strategies. The modeling section will provide a complete overview of mass transport phenomena in polymers intended for food packaging applications. The materials section will cover the most interesting problem-solving solutions in the field of food packaging, i.e., low environmental impact active films with antimicrobial activity.

196p coduathanh1122 27-03-2024 3 1   Download

Ebook "Minimally processed foods: Technologies for safety, quality, and convenience" explores both the definition of minimally processed foods and the methods and technologies used to achieve the safety and nutritional value consumers demand. The safety and efficacy of minimal food processing depends on the use of novel preservation technologies. This book first examines what is meant by minimally processed foods, including fresh-cut, cooked-chilled, and part-baked products.

313p nhanphanguyet 28-01-2024 4 2   Download

Part 2 book "Camel meat and meat products" includes content: Distribution and partitioning of tissues in the camel carcass, structure and quality of camel meat, interventions to improve the tenderness of fresh meat - a future prospect for camel meat research, processed camel meats, nutritive and health value of camel meat, the economic potential of camel meat.

136p muasambanhan01 11-12-2023 6 2   Download

Ebook Handbook of meat, poultry and seafood quality: Part 2 includes content: Shelf life of fresh and frozen pork, packaging of (fresh and frozen) pork, poultry meat flavor, poultry quality and tainting, microbiological and sensory properties of fresh and frozenpoultry, quality indicators in poultry products, shelf life of fresh and frozen poultry, packaging of fresh and frozen poultry,... and other contents.

255p oursky08 01-11-2023 3 2   Download

Fresh meat preparations, as fresh sausages, hamburger, minced meats etc, are susceptible to rapid oxidation and the consequent browning of meat red color compromises the product attractiveness. As a result for the producers, there is the drastic reduction of products shelf-life. In order to remedy such economic loss, the addition of some substances with antioxidant effect may represent a valid solution.

6p viisac 23-09-2023 3 1   Download

Ebook "Thai noodles and snacks" contains everything you need to create over 30 of your favorite authentic Thai snacks and noodles. This cookbook is sure to be a hit in your kitchen and contains instructions for dips, sauces, condiments, noodles, soups, seafood, poultry, vegetables, meats, and snacks. Recipes include: pad Thai, tender beef noodle soup, spring rolls, golden cups, spicy pork satay, steamed prawn dumplings, Thai crab cakes, steamed mussels with lemongrass, and much more!

66p lytamnguyet 04-08-2023 8 4   Download

Ebook Purchasing: Selection and procurement for the hospitality industry – Part 2 includes contents: Chapter 14 typical receiving procedures; chapter 15 typical storage management procedures; chapter 16 security in the purchasing function; chapter 17 fresh produce; chapter 18 processed produce and other grocery items; chapter 19 dairy products; chapter 20 eggs; chapter 21 poultry; chapter 22 fish; chapter 23 meat; chapter 24 beverages; chapter 25 nonfood expense items; chapter 26 services; chapter 27 furniture, fixtures, and equipment.

364p haojiubujain03 24-07-2023 8 6   Download

This study proceeded to address the following objectives: To evaluate the effect of gas composition commonly used in modified atmosphere packaging (80% O2 and 20% CO2) on the shelf life of beef patties; to formulate an optimal solution containing natural antioxidant and antimicrobial preservatives and to study the effect of this combination and MAP on physiochemical attributes (surface colour (chroma, hue angle), metmyoglobin and oxmyoglobin contents, lipid stability) of fresh beef patties; to evaluate the effect of combined antioxidant – antimicrobial natural preservative and MAP on packag...

95p runthenight04 02-02-2023 1 1   Download

Luận văn "Chiến lược kinh doanh thực phẩm thịt bò ở thị trường thành phố Đà Nẵng" nghiên cứu nhằm hoạch định chiến lược kinh doanh cho công ty thực phẩm thịt bò tươi T-Fresh Meat tại thị trƣờng thành phố Đà Nẵng; vận dụng một số chiến lược kinh doanh và phương thức cạnh tranh để lựa chọn chiến lược kinh doanh phù hợp; đề xuất một số giá trị phù hợp để hỗ trợ cho chiến lược đã lựa chọn.

125p bigdargon09 20-12-2022 7 4   Download

Mục tiêu của đề tài "Chiến lược kinh doanh thực phẩm thịt bò ở thị trường thành phố Đà Nẵng " là hoạch định chiến lược kinh doanh cho công ty thực phẩm thịt bò tươi T-Fresh Meat tại thị trường thành phố Đà Nẵng; vận dụng một số chiến lược kinh doanh và phương thức cạnh tranh để lựa chọn chiến lược kinh doanh phù hợp; đề xuất một số giá trị phù hợp để hỗ trợ cho chiến lược đã lựa chọn.

26p bigdargon06 15-12-2022 8 3   Download

Part 1 of ebook "The professional chef: The culinary institute of America" provide readers with content about: introduction to the profession; menus and recipes; the basics of nutrition and food science; food and kitchen safety; equipment identification; meat, poultry, and game identification; fish and shellfish identification; fruit, vegetable, and fresh herb identification; dairy and egg purchasing and identification; dry goods identification;...

113p duonghanthienbang 05-10-2022 9 5   Download

Continued part 1, part 2 of ebook "The professional chef: The culinary institute of America" provide readers with content about: soups; mise en place for meats, poultry, and fish; fabricating meats, poultry, and fish; grilling and broiling, roasting and baking; steaming and submersion cooking; braising and stewing; mise en place for vegetables and fresh herbs; cooking vegetables; cooking potatoes; cooking grains and legumes; cooking pasta and dumplings;...

121p duonghanthienbang 05-10-2022 9 5   Download

Pork meat that treated by KNO3 looks like fresh one that human eyes cannot classify in the real life. The consumption of spoiled meat that treated by KNO3 will make a higher chance to get cancer in human body because of the changing from Nitrate to Nitrite inside the body. The automatic impedance measurement of meat has been developed and showed that this system can detect the existing of KNO3 inside the meat.

9p viirenerosenfeld 26-05-2022 12 1   Download

This strain showed high activity in fresh goat cheese (11–15 mm inhibition zone) having the ability to prevent the development of S. aureus, also reducing the inoculum level of pathogen by about 1 log cycle. These results revealed that this strain could be a promising biopreservative starter for the dairy industry. To the author ’s knowledge, this is the first report of L. plantarum being isolated in salted dried camel meat.

6p mudbound 10-12-2021 6 1   Download

In India and other countries of the Mediterranean region, it is primarily used as a spice crop (Acharya et al., 2008) to the flavour and nutritive value of food. Its fresh tender leaves and stems are consumed as curried vegetable. Commercially, it has high economic value as food, fodder and medicine. For medicinal and cosmetic purpose, its leaf and seed is used to prepare extract and powder. The leaves both fresh and dried are used in meat curries and several vegetable dishes.

10p chauchaungayxua10 18-03-2021 9 2   Download

The objective of study was to differentiate fresh from frozen-thawed chevon by evaluating citrate synthase enzymatic assay and the effects of repeated freeze– thaw cycles (0–2) on physico-chemical and microbiological parameters in longissimusdorsi of chevon.

9p nguaconbaynhay7 15-08-2020 16 1   Download

Listeria spp. are opportunist human pathogens that may cause listeriosis, this illness is associated to ingestion of contaminated foods. Nowadays there are various antibacterial to act against Listeria spp. However, this bacterium has been demonstrated resistance to several antibiotics. In this regards, the antimicrobial activity of eight Physalis peruviana L. extracts obtained from leaves and berries (by aqueous and ethanolic media both lyophilized and fresh state) was evaluated against Listeria spp. previously isolates from meats.

8p trinhthamhodang6 09-07-2020 12 2   Download

Food has been a basic part of our existence and food nourishes the body. The study was based on the secondary data collected from NSSO household consumer expenditure survey (unit level data) 68th round was used to extract the necessary data required for the study.

9p kethamoi6 29-06-2020 14 1   Download

The present study was conducted to compare the quality of vacuum packed superchilled (- 1.5 to -2.5ºC) chicken breast with the chilled and frozen chicken breast at 24 h of storage. The result showed improvement in moisture content of superchilled meat with reduction in protein content as compared to fresh meat. There were no significant difference (P>0.05) in fat content of treated samples. The pH and WHC % showed no significant effect of cooling treatments. The ERV was good in treated samples except in chilled samples wherein it was decreased significantly.

9p nguaconbaynhay6 24-06-2020 10 0   Download

Meat is a highly perishable food which is easily susceptible to microbial contamination. There are various factors which affect the freshness of the meat the most important factors are storage temperature, time of exposure of meat to extrinsic factors and handling of carcass during and after slaughter. Hence a study was conducted to compare the microbial load in chevon carcass hanged at room temperature for 6 hours and at chiller temperature for 30 hours. Twenty four numbers of 6 months old tellicherry young male goats were selected and they were slaughtered by the standard procedure.

7p nguaconbaynhay5 16-05-2020 8 0   Download