Prediction of water-holding capacity and composition of porcine meat by comparative spectroscopy 来自 NCBI 喜欢 0 阅读量: 125 作者:Jesper Brondum,L Munck,P Henckel 摘要: Four spectroscopic instruments, a fibre optical probe (FOP), a visual (VIS) and near infrared (NIR) reflectance ...
The conclusion is that the drying of meat is a highly complex phenomenon which is influenced by the composition of meat, its water holding capacity, the processing of meat, and various microorganisms found on meat before and after the drying process. There is no doubt that the drying of meat...
The difference between hydrothermal carbonization and vapothermal carbonization for the densification of the energy content of biomass has been investigate... A Funke,F Reebs,A Kruse - 《Fuel Processing Technology》 被引量: 46发表: 2013年 Variability in the bulk composition and abundance of dissolved...
for meat products, being mainly of paper and cardboard. It has a layer of grease- and water-proof material on one side at least. This can be formed by metal foil, typically aluminium, or plastic such as polyethylene. The paper and cardboard can be corrugated, with a flat sheet on one...
Model systems based on pressed meat from ox, pork and chicken were used to study the formation of carcinogenic/mutagenic heterocyclic amines (HAs). The composition of precursors (free amino acids, creatine and glucose) was examined and samples were heated in test-tubes under wet and dry conditio...
The quality of goat meat and it's impact on human health Average chemical composition of lean goat meat contains about 75.42% water, 3.55% fat, 19.95 % protein and 1.06% mineral matter. The energy value is about 580 kJ per 100 g. The goat meat has about the same nutritional value as ...
II. Meat and muscle composition be used to identify chromosomal regions that contain quantitative trait loci (QTL) that control meat quality and muscle composition traits in farm animals. ... M Malek,JCM Dekkers,HK Lee,... - 《Mammalian Genome》 被引量: 1087发表: 2001年 Nutrient formulation...
With no change in monetary composition and first-ranked water use, the water preoccupation alone cannot address the water shortage problems (Salem 2011, 2019a; NAE 2017; Stephenson 2018; PSE 2017; Salem et al. 2021). Advantages and disadvantages of sustainable water conservation and applications ...
Water gradually appears on the cut surfaces of meat as it ages and tenderises; it appears in the bottom of trays where it is often mopped up by adsorbent pads; it accumulates in folds in packaging of vacuum packaged meat where it is called purge, drip or weep and is related to the wa...
Results showed that the percentage chemical fat of separable lean from cooked USDA Choice retail cuts was higher (P less than 0.05) than for respective ... JL Wahrmund Wyle,KB Harris,JW Savell - 《Journal of Food Composition & Analysis》 被引量: 5发表: 2000年 The evaluation of liquid de...