Restructured Meat Products

2017 ◽  
pp. 487-504
Author(s):  
Marco Antonio Trindade ◽  
Yana Jorge Polizer Rocha
Keyword(s):  
Meat Products ◽  
Restructured Meat

Potential for Growth of Nonproteolytic Types of Clostridium botulinum in Pasteurized Restructured Meat Products: A Review1

1985 ◽  
Vol 48 (3) ◽  
pp. 265-276 ◽  
Author(s):  
J. SIMUNOVIC ◽  
J.L. OBLINGER ◽  
J.P. ADAMS
Keyword(s):  
Heat Resistance ◽  
Causative Agent ◽  
Clostridium Botulinum ◽  
Meat Products ◽  
Type B ◽  
The U.S ◽  
Restructured Meat

Type E and nonproteolytic type B strains of Clostridium botulinum can grow and produce toxin at temperatures below 5°C. Recent publications describing the greater heat resistance of nonproteolytic type B C. botulinum spores than type E spores are discussed in relation to suitable proess lethalities required for a safe pasteurized product. The incidences of botulism in Europe caused by nonproteolytic type B spores were compared to the lack of such incidences in the U.S. and to published procedures for isolating the causative agent for botulism. The incidence of C. botulinum spores in meat products in the U.S. also is reviewed.

Restructured Meat Products

1996 ◽  
pp. 414-437 ◽  
Author(s):  
A. M. Pearson ◽  
T. A. Gillett
Keyword(s):  
Meat Products ◽  
Restructured Meat

Restructured Meat Products

1984 ◽  
pp. 329-350 ◽  
Author(s):  
A. M. Pearson ◽  
F. W. Tauber
Keyword(s):  
Meat Products ◽  
Restructured Meat

Restructured meat products - production, processing and marketing: a review

2015 ◽  
Vol 21 (1) ◽  
pp. 1 ◽  
Author(s):  
Y.P. Gadekar ◽  
B.D. Sharma ◽  
A.K. Shinde ◽  
S.K. Mendiratta
Keyword(s):  
Meat Products ◽  
Restructured Meat

scholarly journals ANTIOXIDANT AND EFFECTS OF PROCESSING USING BIXIN POTASSIUM SALT AS A NITRITE REPLACEMENT IN RESTRUCTURED MEAT PRODUCTS

2018 ◽  
Vol 19 (2) ◽  
Author(s):  
Samanta Daliana GOLIN PACHECO ◽  
CARLOS EDUARDO ROCHA GARCIA ◽  
MARCO ARLORIO ◽  
RICARDO WAGNER ◽  
GIOVANNA STRAPASSON ◽  
...  
Keyword(s):  
Potassium Salt ◽  
Meat Products ◽  
Restructured Meat

scholarly journals Effect of washing treatment on quality characteristics of burger made from spent laying duck meat

2021 ◽  
Vol 888 (1) ◽  
pp. 012045
Author(s):  
N F Md Fauzi ◽  
N Huda ◽  
W Zzaman
Keyword(s):  
Chemical Composition ◽  
Moisture Content ◽  
Protein Content ◽  
Meat Products ◽  
Quality Characteristics ◽  
Raw Material ◽  
Increase Moisture Content ◽  
And Control ◽  
Diameter Shrinkage ◽  
Restructured Meat

Abstract Experiment was carried out to investigate the influence number of washing treatment (without, single and double washing) on the quality characteristics and acceptability of duck burger made from spent laying Khaki Campbell duck meat. The chemical composition of burger at different number of washing treatment was varied in terms of moisture content, fats and protein content. The number washing cycles treatment were found to increase moisture content and reduce fat and protein content significantly. Increase number of washing treatment showed significantly higher (p <0.05) lightness (L*), hardness, diameter shrinkage and cooking loss. As for sensory evaluation, there was no significantly difference (p >0.05) within the sample and control (chicken burger). The spent laying duck Khaki Campbell produced using different number of washing treatment may have a possible use as raw material in restructured meat products such as burger.

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