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  • 1
    Electronic Resource
    Electronic Resource
    Rabbit meat for manufacturing The effect of different post-slaughter cooling treatments (1983)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 18 (1983), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effects of extremes of post-mortem cooling on properties relevant to the inclusion of rabbit meat in products have been investigated. Covered and uncovered carcasses were cooled post-mortem by slow chilling (+ 12°C), rapid chilling (OOC) or rapid freezing (-30°C).There was little difference in effect on quality between slow chilling and rapid freezing. Rapid chilling produced the shortest sarcomere lengths in Musculus longissirnus dorsi, and this is attributed to indirectly induced shortening. Rapid chilling reduced significantly the water holding capacity, increased the resistance to compression and extrusion of the raw comminutes, and reduced the shear stress of the heated fine comminute. It is suggested that the decrease in WHC with rapid chilling results not from cold shortening but from the better integrity of the 2 line.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb00290.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Hot curing Wiltshire bacon (1982)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 17 (1982), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: A process combining multi-needle injection and dry salting of whole baconsides before they have been completely chilled can produce acceptable Wiltshire bacon in only 5 days from slaughter. Eating quality and storage stability of sliced and vacuum packed, hot cured bacon were similar to those of dry salted bacon made from conventionally chilled sides. The yields of hot cured and cold cured raw bacon were similar, but cooking yields of hams were over 3.0% higher with hot curing.A continuous hot curing process from slaughter, through carcass preparation, multi-needle brine injection, dry salting to chilling could simplify Wiltshire bacon processing. The concept could be particularly useful to a processor lacking the specialized facilities for traditional immersion curing.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb00189.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    Influence of sodium chloride and sodium tripolyphosphate on the quality of UK-style grillsteaks: relationship to freezing point depression (1990)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 25 (1990), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Grillsteaks were prepared from lean beef flaked at –4°C and subsequently mixed at nominal temperatures of either –3°C or +1°C with each combination of five sodium chloride levels (0, 0.5, 1.0, 2.0 and 4.0%) and three levels of sodium tripolyphosphate (Na5P3O10) (0, 0.25 and 0.50%).Sodium chloride was more effective than sodium tripolyphosphate in lowering the initial freezing point (ifp) of meat, as measured by differential scanning calorimetry which also showed that the freezing point depression was proportional to the solute concentration.Cooking losses generally were lower with higher levels of sodium chloride and sodium tripolyphosphate, and when the meat was mixed at +1°C. It is argued that localized salt concentrations can influence product quality, as can the relative proportions of ice and water when meat is processed below the ifp.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1990.tb01126.x
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    A modern dry-salting process for Wiltshire bacon (1980)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 15 (1980), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Bacon made by a 5-day process using brine injection followed by dry-salting has been compared with that made by a longer conventional Wiltshire process. The eating quality and appearance of the two bacons were similar. The slightly poorer storage stability of dry-salted back in vacuum packs was attributed to a low salt concentration which could be corrected by increased brine injection in this region. Dry-salting slightly improved the storage stability of collar in vacuum packs because initial bacterial counts were lower than in the immersion-cured. Comparison of dry-salted bacons made with and without nitrate in the injection brine showed that nitrate did not affect nitrite level during vacuum-packed storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb00942.x
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    Paper (German National Licenses)
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  • 5
    Electronic Resource
    Electronic Resource
    Wiltshire curing with and without nitrate (1976)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 11 (1976), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The storage life of vacuum packed unsmoked bacons produced by a factory Wiltshire process from brines containing nitrite with and without nitrate has been studied at 5° and 15°C. Whilst collar bacon produced from typical bacon pigs and containing 76–129 ppm nitrite and approximately 5% salt kept slightly better when it also contained 538–568 nitrate, no consistent benefit was noted when the nitrate concentration was 196–204. Collar and back bacons with similar concentrations of nitrite and salt and produced from pigs in which the ultimate pH in the M. longissimus dorsi was ≥ 6.0 kept better when they also contained approximately 600 ppm nitrate. It is suggested that the benefit of nitrate in these bacons is due to the inhibition of bacterial growth by increased concentrations of nitrite produced from nitrate in relatively high pH muscles.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb00761.x-i1
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    Paper (German National Licenses)
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  • 6
    Electronic Resource
    Electronic Resource
    Technical note: The effect of temperature and raw material on the size distribution of meat particles pre-broken by grinding (1989)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 24 (1989), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb00662.x
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    Paper (German National Licenses)
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  • 7
    Electronic Resource
    Electronic Resource
    Effect of temperature on the particle size distribution of flake-cut meat (1991)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 26 (1991), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Diced forequarter beef was flaked through a 12.9-mm aperture at 1°C intervals between –2 and – 7°C. Size measurements made using video image analysis showed that temperature had a marked influence on particle size, with lower temperatures resulting in more and thinner particles with a greater surface area than those produced at higher temperatures.It is argued that changes in particle size with temperature cannot be explained simply on the basis of ice content alone and that other factors, such as the viscosity of the unfrozen fluid, also influence the mechanical properties of the meat.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb01155.x
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  • 8
    Electronic Resource
    Electronic Resource
    Factors influencing the particle size distribution of flaked meat. II. Effect of aperture size, number of cutting stations, rotational speed and impeller design (1991)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 26 (1991), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Diced steer flank and brisket were flaked at a nominal temperature of -4.0°C to investigate the effects of rotational speed (3360 or 5250 r.p.m.), two different impeller designs, aperture size (1.5, 6.1 and 19.0mm) and number of cutting stations on the resulting particle size distribution, measured using video image analysis. Changes in ice content and enthalpy were also calculated from measurements of temperature before and after flaking.The amount of ice which melted, and the corresponding enthalpy change, was significantly greater for the smaller aperture sizes, and the higher speeds.Of the four factors investigated, the most important influence on particle size was that of aperture size. However, under some conditions, the number of cutting stations and the rotational speed also influenced the resulting particle size characteristics, most notably in producing thinner particles.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb01142.x
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    Paper (German National Licenses)
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  • 9
    Electronic Resource
    Electronic Resource
    Factors influencing the particle size distribution of flaked meat. I. Effect of temperature, aperture size and prebreaking before flaking (1990)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 25 (1990), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Steer chuck and blade were pre-broken by grinding at −3.0°C and −7.0°C, re-tempered to −3.0°C and −7.0°C, respectively, and then flaked through aperture sizes of 6.1 mm, 9.9 mm or 19.0 mm. Meat was also flaked at −3.0°C without being pre-broken.More ice melted at the lower temperature; the gain in enthalpy was also higher at −7°C than at −3°C. Size measurements, made using video image analysis, showed that particles produced at the lower temperature had a smaller mean diameter and a greater surface area. Of the three factors investigated, temperature was the most important influence on particle thickness. For a given feed material there was a good correlation between mean diameter and aperture size.High speed photography results showed that pre-broken meat tended to break-up more readily on the impeller than intact pieces, resulting in pieces of smaller mean diameter.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1990.tb01108.x
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    Paper (German National Licenses)
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