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The Microbiome of an Active Meat Curing Brine The Wiltshire process involves injecting pork with a curing solution and immersing the meat into microbial-rich brine which promotes the development of the distinct organoleptic characteristics The important microbial component of Wiltshire brine has not been extensively characterized
Miroslav Krocko - Google Scholar Effect of bee pollen dietary supplementation on meat performance of Ross 308 broiler chickens Oxidative stability of chicken meat after propolis extract application in their diets Species
The Microbiome of an Active Meat Curing Brine - Frontiers New knowledge on the characterization of key microbiota associated with a productive Wiltshire brine is an important development linked to promoting enhanced quality and safety of meat processing in the food industry
THE EFFECT OF ULTRASONIC DURING NaCl AND KCl MEAT BRINING Abstract The main purpose of the paper is the comparative study of the salting process for pork and beef, in brine of NaCl and KCl at different concentrations, using ultrasonic treatment in order to reduce the time needed salting process (for salting)
Meat safety and quality: a biological approach In this review, we examine biological approaches for meat safety and quality in the preharvest animal as well as during slaughter and in the post-harvest processing of the meat product Bio- phage, are important components of a comprehensive approach to meat safety and quality
TITLE OF THE PAPER - aloki. hu There is a significant optimal brining levels of 13 27, 35 87 and 34 10 (%) for SPC, spores and psychrophilic counts based on the quadratic regression model Food preservation using low temperatures is the most commonly used method for storing fresh foods as well as its distribution
Effects of Pre and Post Marination Aging on Quality of Meat Pre and post marinated meat showed non-significant effect for cooking because application of marination cause decrease in cooking loss Sensory evaluation of aged beef was more acceptable as compared to raw beef meat Conclusion: Pre and post-marinated aging has direct relation to the quality parameters of meat
The Effects of Processing and Preservation Technologies on Meat Quality . . . This review describes the effects of processing and preservation technologies on sensory and nutritional quality of meat products Physical methods such as dry aging, dry curing, high pressure processing (HPP), conventional cooking, sous-vide cooking and 3D printing are discussed