69 research outputs found
Predictive models to support manufacturers of processed meat in their compliance with EU regulation 2073/2005
Impact of raw ham quality and tumbling time on the technological properties of polyphosphate-free cooked ham
The effect of tumbling time (5 h30, 19 h and 26 h) and raw ham quality (superior, inferior or mixed quality) on the quality of polyphosphate-free cooked ham was investigated. The water holding capacity and total yield of the polyphosphate-free tumbled hams were dependent on both tumbling time and ham quality. Higher values of both parameters were obtained with an increase in tumbling time from 5 h30 to 19 h and with superior hams. The exudate after 19 h and 26 h tumbling showed a higher gel forming ability compared to 5 h30, which, in case of polyphosphate-free cooked hams produced with mixed and inferior meat quality, resulted in a better sliceability (less holes). However, tumbling time did not affect hardness, which was only influenced by ham quality, resulting in a softer polyphosphate-free cooked ham produced with inferior ham quality compared to the other quality classes
Effect of salt and liver/fat ratio on microstructure and macroscopic properties of spreadable liver paste
status: publishe
Volatile N-nitrosamines in meat products: Potential precursors, influence of processing and mitigation strategies
Meat products can be contaminated with carcinogenic N-nitrosamines, which is ascribed to the reaction between a nitrosating agent, originating from nitrite or smoke, and a secondary amine, derived from protein and lipid degradation. Although in model systems it is demonstrated that many amine containing compounds can be converted to N-nitrosamines, the yield is dependent of reaction conditions (e.g., low pH and high temperature). In this article, the influence of the composition of the meat products (e.g., pH, aw, spices) and processing (e.g., ageing, ripening, fermentation, smoking, heat treatment and storage) on the presence and availability of the amine precursors and the N-nitrosamine formation mechanism is discussed. In addition, this article explores the current N-nitrosamine mitigation strategies in order to obtain healthier and more natural meat products.peerreview_statement: The publishing and review policy for this title is described in its Aims & Scope.
aims_and_scope_url: http://www.tandfonline.com/action/journalInformation?show=aimsScope&journalCode=bfsn20status: publishe
Effect of different temperatures on isothermal gelation behavior of myofibrillar proteins from white and red chicken meat
status: publishe
Effect of fat and sodium reduction on instrumental and sensory characteristics of liver paste
status: publishe
Physicochemical characterization of liver paste and its main ingredients
status: publishe
The value of radiochromic film dosimetry around air cavities: experimental results and Monte Carlo simulations
Experimental verification of lung dose with radiochromic film: comparison with Monte Carlo simulations and commercially available treatment planning systems
The value of radiochromic film dosimetry around air cavities: experimental results and Monte Carlo simulations
- …