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Filtering by: Subject Meat -- Preservation Degree Field Food Technology

The effect of reducing microorganisms on the rate of color development in cured meat

Creator:

Kalle, Gurudutt Pandurang

Abstract:

The microorganisms present determine to a great extent the quality of cured meat. Some of them may have unfavorable effects on the color and flavor, whereas others are known to have beneficial effects on these quality factors. Yeasts, bacilli, and streptococci were found to be predominately present in a cover...

Resource Type:

Masters Thesis

Full Text:

OH THE RATE OP COLOR DEVELOPMENT IN CURED MEAT by GURUDUTT PANDUHANG ICALLE A TIISSIS
The effectiveness of certain chemicals in reducing the processing time and temperature of canned meat

Creator:

Stino, Charles Ramzi

Resource Type:

Dissertation

Full Text:

research. REVIEW 01? LI5SRAJURE Meat Preservation and Micro organisms Involved.: Thermopliilio
Effect of pre-irradiation heating on the flavor and nitrogenous constituents of beef during storage

Creator:

Artar, Orhan Galip

Resource Type:

Masters Thesis

Full Text:

the potentialities of ionizing radiations as a meem of effecting preservation in foods, a new era