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...
The susceptibility of milk to copper-induced or accelerated off-flavors is well known. Other animal products, including meats have not been so extensively studied. In this study different species of animals (pigs, calves, lambs and rabbits) were fed on normal rations with and without supplements of copper sulfate. During the course...
The over-tenderization of irradiated-sterilized meat is one
of the more important adverse effects resulting from the use of
irradiation for the preservation of meat. Although research has
been reported on the activity and effect of the inherent proteolytic
enzymes of irradiated meat, very little work has been directed toward
the...
Meat from big game animals (such as deer, antelope, elk, moose, and bear) is a nutritious choice for family meals. You'll enjoy eating it when it's good quality and well-prepared. For best flavor, it's important to handle game carcasses carefully and to butcher and store the meat correctly. This publication...