Library

X
feed icon rss

Your email was sent successfully. Check your inbox.

An error occurred while sending the email. Please try again.

Proceed reservation?

Export
  • 1
    Electronic Resource
    Electronic Resource
    Fresh beef packed in mixtures of oxygen and carbon dioxide (1973)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 8 (1973), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Fresh beef was stored in mixtures of carbon dioxide and oxygen, and measurements were made of gas exchanges and colour of the meat. Oxygen and carbon dioxide dissolved in the meat, while respiration consumed oxygen and produced more carbon dioxide. The subsequent reductions in oxygen and carbon dioxide partial pressures depended to some extent on the packaging operation and, under commercial conditions, could reach critical levels. At high oxygen partial pressures the layer of oxygenated tissue at the surface was sufficient to conceal the development of underlying metmyoglobin which causes discolouration in conventionally pre-packaged meat. Although this layer was oxidized slowly to metmyoglobin, meat packed in 80% O2 and 20% CO2 remained attractive for at least a week at + 1°C.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1973.tb01732.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 2
    Electronic Resource
    Electronic Resource
    Influence of carcass cooling rate on drip loss in pigmeat (1971)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 6 (1971), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Pig sides were cooled to 0°C at two different rates and the amount of drip from joints after storage for two days at 0°C was estimated. Drip accurred according to an anatomical distribution pattern which was unaffected by cooling rate and breed, the greatest loss being from the loin and leg joints. The quicker cooling rate consistently limited the amount of drip, regardless of breed. This was demonstrated using whole carcasses, leg joints and individual muscles. Pigs whose pH fell rapidly after slaughter tended to give joints with high drip loss but, even with these, the effect of quicker cooling was still observed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1971.tb01601.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 3
    Electronic Resource
    Electronic Resource
    A comparison of modified atmosphere and vacuum skin packing for the storage of red meats (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: The performances of two commercially available packaging systems for prolonging the shelf-life of fresh meat were compared at 1°C and during simulated retail display. Beef and pork loin steaks in modified atmosphere packs (MAP), containing 75% O2 and 25% CO2, developed an initial bright red (beef) or pink (pork) colour, which gradually changed to brownish-red or -pink after 12 days; similar samples in vacuum skin packs (VSP) remained purple-red throughout the storage period. Off-odours developed more rapidly in MAP (8–12 days), possibly due to more extensive growth of Brochothrix thermosphacta and the effects of aerobic conditions on the metabolites of lactic acid bacteria, which predominated in both types of packs. Evidence of rancidity, using thiobarbituric acid assay, was demonstrated in MAP beef after approximately 8 days, but not in VSP. Drip losses in MAP increased after 6 days' storage, but remained generally low in VSP. Physical texture (shear force values of cooked samples) of beef was unaffected by packaging method, but pork in VSP was significantly more tender (P 〈 0.001) than in MAP.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1990.tb01064.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 4
    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
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 5
    Electronic Resource
    Electronic Resource
    Influence of post-mortem treatments on turkey and chicken meat texture (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
    Notes: Toughness of poultry breast muscle was influenced by the rate of rigor onset, the rate of cooling and chilled storage time. The pH of the breast muscle at 20 min after stunning (pH20) in 52-day-old chickens varied from 5.9 to 6.9, and in 70-day-old turkeys from 6.2 to 6.8. In turkey meat with pH20 〉 6.4, toughening was induced by immersion chilling to 7°C within 65 min post mortem and subsequent ‘tanking’ in iced water. Unaged, thawed meat from chicken carcasses, in which freezing commenced about 2 h after stunning was tougher than that from carcasses chilled for 16 h before freezing. Both were tender after 7 days chilled storage. Electrical stimulation of carcasses using 94 V decreased pH20 by an average of 0.3 unit in turkey, with no overall increase in tenderness. In chicken, it decreased the pH20 by 0.5 unit, but caused an overall toughening due to increased rigor shortening in carcasses with pH20 〈 5.8.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb00621.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 6
    Electronic Resource
    Electronic Resource
    Processing Wiltshire bacon from PSE-prone pigs (1973)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 8 (1973), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The utilization of PSE-prone pigs for bacon manufacture by the traditional Wiltshire process has been investigated. Pietrain pigs, well-known for their high incidence of PSE muscle were used in this study. Carcasses, selected as PSE on the basis of their low pH soon after slaughter, were subjected to a normal factory Wiltshire curing process alongside Large White bacon pigs with normal muscle. In another investigation, over a period of several months, pig carcasses selected in the same way for PSE characteristics were processed alongside pigs from the same producer's consignment with similar grading characteristics, but with normal rates of pH fall after slaughter.Weight changes during processing were recorded and showed that in both cases muscle from the pigs with rapid pH falls initially absorbed more of the injected brine, but also tended to lose liquid more easily during immersion curing. The yield of bacon from these carcasses was up to 1% lower than that from normal carcasses. While bacon from these pigs and from normal pigs differed slightly in chemical composition, trained taste panels were not able to establish any real difference in either texture or flavour.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1973.tb01703.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 7
    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
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 8
    Electronic Resource
    Electronic Resource
    Hie effect of meat pH and package permeability on putrefaction and greening in vacuum packed beef (1977)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 12 (1977), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Beef joints at three pH levels were vacuum packed and stored at 1°C in materials with different gas permeabilities. Dark-cutting, high pH beef (pH 6.2–6.7) developed a green discoloration (greening) in all the packaging materials and had a putrid odour when the packs were opened after 9 weeks. the same type of spoilage occurred at pH 5.9–6.1 in materials of relatively high gas permeability (73 and 92 cm3 O2/m2-day-atm. O2 at 90%r.h.). Greening and putrefaction did not occur at pH 5.9-6.1 in materials of very low gas permeability (25 and 23 cm3 O2/m2-day-atm. O2 at 90%r.h.) or in any packs of meat of normal pH (5.4-5.5).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb00136.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 9
    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
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 10
    Electronic Resource
    Electronic Resource
    Toughness in lamb induced by rapid chilling (1972)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 7 (1972), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Lamb carcasses were chilled rapidly and slowly under controlled conditions and the texture of the meat examined after cooling and after conditioning at 0°C. Sensory and objective measurements of texture showed that the rapid chilling rate induced toughness in normal lamb carcasses. Texture was in all cases significantly improved by conditioning, but the rapidly chilled samples remained undesirably tough. The tenderizing effect of conditioning was measurable by both sensory and mechanical assessments of texture, but the changes in sarcomere length were only marginal.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1972.tb01660.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
Close ⊗
This website uses cookies and the analysis tool Matomo. More information can be found here...