Tests for Determination of Keeping Quality of Meat

2021 ◽  
pp. 94-119
Author(s):  
V. V. Kulkarni ◽  
P. S. Girish ◽  
S. B. Barbuddhe ◽  
B. M. Naveena ◽  
M. Muthukumar
Keyword(s):  
Keeping Quality

DRIED WHOLE EGG POWDER: VI. EFFECT OF STORAGE TEMPERATURE AND GAS PACKING ON KEEPING QUALITY

1943 ◽  
Vol 21d (9) ◽  
pp. 271-276 ◽  
Author(s):  
W. Harold White ◽  
M. W. Thistle ◽  
Margaret Reid
Keyword(s):  
Carbon Dioxide ◽  
Beneficial Effect ◽  
Potassium Chloride ◽  
Storage Temperature ◽  
Keeping Quality ◽  
Egg Powder ◽  
Whole Egg

Dried whole egg powders were obtained from three different manufacturers and stored at temperatures ranging from 7.1° to 32.1 °C. for periods up to six months. Quality was assessed by determination of fluorescence and potassium chloride values. At 23.8 °C. the rate of deterioration was comparatively rapid; at 32.1 °C. it was markedly so. To maintain quality during storage and transport dried egg should be stored at a temperature of 15.6 °C. or lower.The effect on keeping quality of packing in nitrogen, carbon dioxide, in vacuo, or in the form of compressed tablets was studied. Carbon dioxide alone had beneficial effect.

A COLORIMETRIC METHOD FOR THE DETERMINATION OF FAT-PEROXIDES AND ITS APPLICATION IN THE STUDY OF THE KEEPING QUALITY OF MILK POWDERS

1943 ◽  
Vol 21b (7) ◽  
pp. 133-139 ◽  
Author(s):  
R. A. Chapman ◽  
W. D. McFarlane
Keyword(s):  
Colorimetric Method ◽  
Milk Powder ◽  
Ammonium Thiocyanate ◽  
Close Relation ◽  
Peroxide Values ◽  
Keeping Quality ◽  
Quality Of Milk ◽  
Ferrous Ammonium

A colorimetric method based on the oxidation of ferrous to ferric iron and the determination of the latter as ferric thiocyanate has been found suitable for the estimation of fat-peroxides in milk powder. To an acetone extract of milk powder is added a solution consisting of 0.1% of ferrous ammonium sulphate and 0.4% of ammonium thiocyanate in 96% acetone, and the colour is developed by heating. The intensity of the red colour is measured with a Coleman spectrophotometer and is found to bear a close relation to the keeping quality of the milk powder. Peroxide values determined by this method are considerably higher than those obtained by an iodimetric procedure (4).

DRIED WHOLE EGG POWDER: IV. EFFECT OF MOISTURE CONTENT ON KEEPING QUALITY

1943 ◽  
Vol 21d (7) ◽  
pp. 211-222 ◽  
Author(s):  
W. Harold White ◽  
M. W. Thistle
Keyword(s):  
Moisture Content ◽  
Potassium Chloride ◽  
Single Factor ◽  
Keeping Quality ◽  
Effect Of Moisture ◽  
Egg Powder ◽  
Whole Egg

Dried whole egg powders, obtained from three different manufacturers, were adjusted to contain from 2 to 8.5% moisture, and held at temperatures ranging from 7.1° to 43.3 °C. Quality was assessed by determination of the fluorescence, potassium chloride, and refractometric values.Temperature was the most important single factor studied in affecting the keeping quality of dried egg. However, at all temperatures the rate of deterioration increased with increase in the moisture content. To maintain quality during storage and transport, dried egg should contain not more than 5% moisture and preferably 2% or less.

scholarly journals Determination of Keeping Quality of Tea using Silica Desiccant

2019 ◽  
Vol 8 (3) ◽  
pp. 1534-1536
Keyword(s):  
Silica Gel ◽  
Water Extract ◽  
Quality Parameters ◽  
Low Density ◽  
Chemical Parameters ◽  
Total Polyphenol ◽  
Keeping Quality ◽  
Poly Ethylene

A study was carried out to find out the effect of silica gel on keeping quality of tea. CTC-SRD grade teas each at 250 g were packed in low density poly ethylene pouches with a small pouch containing silica gel (10 g). Another set of samples were packed in low density poly ethylene packing material without silica gel. From sealed pouches, every month one pouch was taken and analysed for their moisture and quality parameters such as theaflavin, thearubigin, high polymerised substance, total liquor colour and biochemical parameters such as total polyphenol, total catechin, water extract and amino acid. Studies conducted after fourteen month indicated that the moisture content increased in teas packed in LDPE alone and it was less in teas packed in LDPE with silica gel. The level of theaflavin content decreased by 24.01% in teas packed LDPE alone and 17.92 % in LDPE with silica gel respectively. Bio chemical parameters decreased in teas packed in LDPE when compared to LDPE with silica gel. The study reveals that silica gel is useful in maintaining the keeping quality of tea.

Effectiveness of Benzoic Acid Ice for Fish Preservation

1939 ◽  
Vol 4b (5) ◽  
pp. 327-336 ◽  
Author(s):  
H. L. A. Tarr ◽  
B. E. Bailey
Keyword(s):  
Benzoic Acid ◽  
Bacterial Population ◽  
Tap Water ◽  
Anoplopoma Fimbria ◽  
Water Ice ◽  
Relative Age ◽  
Keeping Quality ◽  
Crushed Ice

Only a very slight improvement in keeping quality of dressed halibut (Hippoglossus hippoglossus) and black cod (Anoplopoma fimbria), as evidenced by differences in viable bacterial population and trimethylamine content of excised muscle, results when the fish are stored in crushed tap water ice containing 0.1 per cent benzoic acid instead of in similar ice without this compound. The methods employed for a relatively simple determination of both viable bacterial population and trimethylamine content of the same sample of muscle are described, and the limitations of these as criteria of the relative age of dressed fish stowed in crushed ice are discussed. The "tyrosine" reaction failed to show greater effectiveness for benzoic acid ice; the values increased during storage, but were too irregular to serve as a safe criterion of spoilage.

scholarly journals A METHOD FOR THE DETERMINATION OF THE KEEPING QUALITY OF MILK

1919 ◽  
Vol 40 (2) ◽  
pp. 373-382
Author(s):  
John C. Baker ◽  
Lucius L. Van Slyke
Keyword(s):  
Keeping Quality ◽  
Quality Of Milk

Tingkat Pemahaman Kompetensi Guru Pada Mahasiswa Pendidikan Geografi Sebagai Calon Guru Geografi

2020 ◽  
Vol 21 (1) ◽  
pp. 102-117
Author(s):  
Novia Zalmita ◽  
Muhajirah Muhajirah ◽  
Abdul Wahab Abdi
Keyword(s):  
Prospective Teachers ◽  
Prospective Teacher ◽  
Quantitative Description ◽  
Population Data ◽  
Geography Education ◽  
Teacher Competence ◽  
Education Department ◽  
Long Time

One that influences human resource indicators is education. The teacher is a profession as a job of academic specialization in a relatively long time in college. Understanding related to teacher competence is very important to have by a prospective teacher because it can affect the quality of performance as a professional teacher. The teacher's competence is known as pedagogic, professional, social and personality competencies. The issue in this study is how the competency of the teacher of the Department of Geography Education FKIP Unsyiah as a prospective teacher of geography? The purpose of this study was to determine the competence of teachers in the Department of Geography Education FKIP Unsyiah as prospective geography teachers. Quantitative description approach is used in this study to find answers to the issue. The population in this study were students of the Department of Geography Education FKIP Unsyiah class of 2015 and 2016 who had been declared to have passed the Micro Teaching and Magang Kependidikan 3 course totaling 50 people. Because the population is small and can be reached, the determination of the sample using total sampling techniques so that the sample in this study is the whole population. Data collection is done by distributing test questions to respondents. The data was analyzed using the descriptive statistics percentage formula. The results of the study indicate that the level of teacher competence of Geography Education Department students as prospective teachers is in the moderate category, namely as many as 22 respondents (44%). A total of 12 respondents (24%) were in the high category, 15 respondents (30%) were in the low category and 1 respondent (2%) were in the very low category.

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