Nitrite Curing Of Meat
DOWNLOAD
Download Nitrite Curing Of Meat PDF/ePub or read online books in Mobi eBooks. Click Download or Read Online button to get Nitrite Curing Of Meat book now. This website allows unlimited access to, at the time of writing, more than 1.5 million titles, including hundreds of thousands of titles in various foreign languages. If the content not found or just blank you must refresh this page
Nitrite Curing Of Meat
DOWNLOAD
Author : Ronald B. Pegg
language : en
Publisher: John Wiley & Sons
Release Date : 2008-06-02
Nitrite Curing Of Meat written by Ronald B. Pegg and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-06-02 with Technology & Engineering categories.
Meat has been treated for centuries with rock salt as a means of preservation. However, only one century has passed since the German researchers, Polenske in 1891, Kisshalt in 1899, and Lehmann in 1899, discovered that the active component in the curing process was nitrite. Soon after the role of nitrite as a meat curing agent was revealed, government regulators placed guidelines on the level of nitrite and nitrate permitted for use in cured meat formulations. In the late 1960s and early 1970s, the development of the so-called "nitrite problem" surfaced because of the detection of N-nitrosamines in processed meats. The industry was in an uproar and the issue was of paramount interest to scientists and the public. A major technical advance in the analytical technique for N-nitrosamine detection was achieved when Thermo Electron of Waltham, Massachusetts introduced the thermal energy analyzer (TEA). This unit allowed the screening of a large number of samples for nitrosamine with only a minimum preparation. The role of nitrite in revealing the desired and unique flavor of cured products, perhaps by suppressing the formation of lipid oxidation products was another development in revealing other properties of nitrite. Above all, the antimicrobial role of nitrite, together with salt, had a major influence on the popularity of nitrite/nitrate in food preservation. This book provides a review of the desirable attributes which sodium nitrite confers to meat during processing, as well as drawbacks of nitrite usage, i.e., the presence of N-nitrosoamines. In addition, solutions for the curing of meat without the use of nitrite are presented. An examination of a multicomponent nitrite-free curing system entailing the color, flavor, and microbial protection of such a system is given.
Nitrite Cured Meat
DOWNLOAD
Author : Robert Gene Cassens
language : en
Publisher: CRC Press
Release Date : 1996-07-07
Nitrite Cured Meat written by Robert Gene Cassens and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1996-07-07 with Technology & Engineering categories.
Report On The Review Of Nitrites And Nitrates In Cured Meats And Cheese
DOWNLOAD
Author : Great Britain. Food Additives and Contaminants Committee
language : en
Publisher:
Release Date : 1978
Report On The Review Of Nitrites And Nitrates In Cured Meats And Cheese written by Great Britain. Food Additives and Contaminants Committee and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1978 with Cheese categories.
Flavor Of Meat And Meat Products
DOWNLOAD
Author : Fereidoon Shahidi
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Flavor Of Meat And Meat Products written by Fereidoon Shahidi and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Technology & Engineering categories.
Flavour is an important sensory aspect of the overall acceptability of meat products. Whether we accept or reject a food depends primarily on its flavour. Both desirable and undesirable flavour effects are contemplated. Furthermore, threshold values of different flavour-active compounds have an important effect on the cumulative sensory properties of all foods. Meat from different species constitutes a major source of protein for most people. Although raw meat has little flavour and only a blood-like taste, it is a rich reservoir of non-volatile compounds with taste-tactile properties as well as flavour enhancers and aroma precursors. Non-vola tile water-soluble precursors and lipids influence the flavour of meat from different species. In addition, mode of heat processing and the nature of additives used may have a profound effect on the flavour of prepared meats. This book reports the latest advancements in meat flavour research. Following a brief overview, chapters 2 to 5 discuss flavours from different species of meat, namely beef, pork, poultry and mutton. In chapters 6 to 12 the role of meat constituents and processing on flavour are described. The final section of the book (chapters 13 to 15) summarizes analytical methodologies for assessing the flavour quality of meats. I wish to thank all the authors for their cooperative efforts and com mendable contributions which have made this publication possible.
Handbook Of Fermented Meat And Poultry
DOWNLOAD
Author : Fidel Toldrá
language : en
Publisher: John Wiley & Sons
Release Date : 2008-04-15
Handbook Of Fermented Meat And Poultry written by Fidel Toldrá and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-04-15 with Technology & Engineering categories.
An internationally respected editorial team and array of chapter contributors has developed the Handbook of Fermented Meat and Poultry, an updated and comprehensive hands-on reference book on the science and technology of processing fermented meat and poultry products. Beginning with the principles of processing fermented meat and ending with discussions of product quality, safety, and consumer acceptance, the book takes three approaches: background and principles; product categories; and product quality and safety. The historical background on the fermentation of meat and poultry products is followed by a series of discussions on their science and technology: curing, fermentation, drying and smoking, basic ingredients (raw product, additives, spices, and casings), and starter cultures. Coverage of product categories details the science and technology of making various fermented meat and poultry products from different parts of the world, including: semidry-fermented sausages (summer sausage), dry-fermented sausages (salami), sausages from other meats, and ripened meat products (ham). Product quality and safety is probably the most important aspect of making fermented meat and poultry because it addresses the question of consumer acceptance and public health safety. While a processor may produce a wonderful sausage, the product must ultimately satisfy the consumer in terms of color, texture, taste, flavor, packaging, and so on. In the current political and social climate, food safety has a high priority. Coverage includes issues such as spoilage microorganisms, pathogens, amines, toxins, HACCP and disease outbreaks.
Studies On The Chemical And Microbiological Roles Of Nitrite In Cured Meates
DOWNLOAD
Author : Sam Hwi Lee
language : en
Publisher:
Release Date : 1977
Studies On The Chemical And Microbiological Roles Of Nitrite In Cured Meates written by Sam Hwi Lee and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1977 with Meat categories.
Alternatives To The Current Use Of Nitrite In Foods
DOWNLOAD
Author : Assembly of Life Sciences (U.S.). Committee on Nitrite and Alternative Curing Agents in Food
language : en
Publisher: National Academies
Release Date : 1982
Alternatives To The Current Use Of Nitrite In Foods written by Assembly of Life Sciences (U.S.). Committee on Nitrite and Alternative Curing Agents in Food and has been published by National Academies this book supported file pdf, txt, epub, kindle and other format this book has been release on 1982 with Medical categories.
Abstract: This first volume of a 2-volume report attempts to assess the health risks associated with overall exposure to nitrate, nitrite, and N-nitroso compounds, with emphasis on the risks from natural and supplemented nitrate and nitrite in foods and the use of nitrite as a food preservative. An evaluation was made of the toxicologic and carcinogenic significance of exposure to these chemical species and their potential health risks. A number of conclusions are developed from this evaluative report. These include: nitrate is neither carcinogenic nor mutagenic; nitrite is not a direct-acting carcinogen; most N-nitroso compounds are carcinogenic in laboratory animals, but the experimental data are of limited value in predicting their quantitative risk to humans; the nitrosation-inhibiting effects of ascorbate and other substances have been established; and, due to possible health risk in using nitrate as a curing agent, a search for alternatives should be continued. The use of nitrate and nitrite in foods and the chemistry of these materials are discussed. (wz).
Studies On Factors Affecting Residual Nitrite In And Protein Quality Of Cured Meat
DOWNLOAD
Author : Mooha Lee
language : en
Publisher:
Release Date : 1982
Studies On Factors Affecting Residual Nitrite In And Protein Quality Of Cured Meat written by Mooha Lee and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1982 with Meat categories.
Food Safety And Quality Nitrites
DOWNLOAD
Author : United States. Congress. Senate. Committee on Agriculture, Nutrition, and Forestry. Subcommittee on Agricultural Research and General Legislation
language : en
Publisher:
Release Date : 1977
Food Safety And Quality Nitrites written by United States. Congress. Senate. Committee on Agriculture, Nutrition, and Forestry. Subcommittee on Agricultural Research and General Legislation and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1977 with Chemicals categories.
Who Poisoned Your Bacon
DOWNLOAD
Author : Guillaume Coudray
language : en
Publisher: Icon Books
Release Date : 2021-02-18
Who Poisoned Your Bacon written by Guillaume Coudray and has been published by Icon Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-02-18 with Cooking categories.
'Highly persuasive ... a well-organised and solid dossier that alerts us to legalised chemical trickery' Joanna Blythman, The Spectator 'A bombshell book' Daily Mail 'Eye-opening and important . . . a book full of righteous anger' Bee Wilson, from her Foreword Did you know that bacon, ham, hot dogs and salami are classified by the World Health Organization (WHO) as 'category 1 carcinogens'? Would you eat them if you knew they caused bowel cancer? Following ten years of detailed investigation, documentary film-maker Guillaume Coudray presents a powerful examination of the use of nitro-additives in meat. As he reveals, most mass-produced processed meats, and now even many 'artisanal' products, contain chemicals that react with meat to form cancer-causing compounds. He tells the full story of how, since the 1970s, the meat-processing industry has denied the health risks because these additives make curing cheaper and quicker, extending shelf life and giving meat a pleasing pink colour. These additives are, in fact, unnecessary. Parma ham has not contained them for nearly 30 years - and indeed all traditional cured meats were once produced without nitrate and nitrite. Progressive producers are now increasingly following that example.? Who Poisoned Your Bacon Sandwich? - featuring a foreword by acclaimed food writer Bee Wilson - is the authoritative, gripping and scandalous story of big business flying in the face of scientific health warnings. It allows you to evaluate the risks, and carries a message of hope that things can change.