milk dairy products and eggs
Preservation of fish and meat - Part 1 pptx
Ngày tải lên :
02/07/2014, 06:20
... following topics are discussed: salting, drying and smoking of fish and meat; fermentation of fish; canning of fish and meat; and cooling and freezing fish and meat The authors have endeavoured to describe ... 2.8 Storage life and spoilage of fish and meat How long can fish or meat be kept? When has fish or meat gone bad? Which micro-organisms spoil fish and meat? Spoilage and/ or fish and meat poisoning ... The drying process Dried fish and meat: storage and use Solar drying 37 37 38 38 40 41 43 6.1 Smoking fish and meat General information 46 46 Preservation of fish and meat 6.2 6.3 6.4 6.5 6.6...
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Preservation of fish and meat - Part 2 pot
Ngày tải lên :
02/07/2014, 06:20
... hygiene Wash hands thoroughly with hot water and soap after using the toilet, handling cuts, cleaning infections and doing dirty work, and before touching fish and meat ? Change towels and wash clothes ... be maintained accurately and continuously and high demands are made on the freezer, energy supply and food quality As this method requires a lot of energy and materials and a large investment, ... treatment 2.4 Spoilage and/ or fish and meat poisoning Bacteria can only cause rotting if, after contamination of the fish and meat, the bacteria are also able to grow in the fish and meat The following...
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Preservation of fish and meat - Part 3 doc
Ngày tải lên :
02/07/2014, 06:20
... description of how to gut, split and fillet fish Gutting and scaling (Figure 1) Place the fish on a clean board and hold it by its head Scrape the scales off starting at the tail and working towards the ... Gutting and scaling of fish Splitting (Figure 2) Small and medium-sized fish (Figure 2A) Place the fish on a clean board with its back facing you and its head to the right if you are right-handed ... To salt, dry and smoke fish, it is important that the surface area of the fish be increased Then the salt and smoke particles can penetrate easily into the fish and moisture can work...
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Preservation of fish and meat - Part 4 docx
Ngày tải lên :
02/07/2014, 06:20
... fine and coarse salt is best During the salting of fish and meat in the tropics, attention must be paid to the following: Use the cleanest salt available Use enough salt Note that salting products ... preserving fish and meat is to combine salting with smoking or drying 4.2 Salting fish Three ways of salting fish are described here: dry and wet salting (in technical jargon: kench salting and pickle ... drains away, leaving the fish standing dry Fatty kinds of fish can then turn rancid as they are exposed to air Scavengers can easily get to the fish and bacteria and moulds cause decay there where...
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Preservation of fish and meat - Part 5 pps
Ngày tải lên :
02/07/2014, 06:20
... the dried fish is difficult to bend Some of the dried Drying 41 fish products are very crumbly and breakable and must be handled with care after being dried In dry climates it is possible to ... same throughout the product and is often dark red The consistency is hard and when it is pushed with a finger, it does not give The smell and 42 Preservation of fish and meat taste of dried meat ... occurring during the drying process and storage is smaller The higher temperatures in a tent dryer slow down bacterial growth on and in the product and kill insects and their Drying 43 larvae if they...
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Preservation of fish and meat - Part 6 potx
Ngày tải lên :
02/07/2014, 06:20
... that all knives and other tools should be clean Hands, clothing and water should be clean Knives and other tools should be washed with a hot soda solution Slaughter waste and spoiled products must ... on the trays and firewood is burnt in the fire box The fire box can be constructed in different ways: ? clay and mud shaped by hand ? packed mud faced with cement ? clay mud blocks and mortar ? ... heat and the smoke (Figure 15B) Oil drums and mud ovens can only be used to make smoked products One disadvantage of these kinds of oven is that the temperature is difficult to control and in...
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Preservation of fish and meat - Part 7 pot
Ngày tải lên :
02/07/2014, 06:20
... fish products are eaten mainly in South-East Asia Protein consumption is relatively low in those countries and the most important sources of protein are fish and fish products Fermented fish products ... be eaten Traditional products are divided into two groups: products which, in the presence of salt, are fermented by the enzymes present in the fish flesh and intestines; products which are fermented ... shottsuru, is also made in Japan from sandfish Sardines, anchovies and molluscs can also be used as starting material The fluid is filtered and boiled and can be kept for years Soya bean sediment...
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Preservation of fish and meat - Part 8 potx
Ngày tải lên :
02/07/2014, 06:20
... 0C/240-250 0F for most fish and meat products or 100 °C / 212 0F for sour products) ? Cool can, wash it and affix label Filling and closing containers After initial preparation, the products, which are ... are explained in No 31; preservation and processing techniques are discussed in No (fruit and vegetables), No 12 (fish and meat), Nro 36 (dairy products) and No 22 (weaning foods) Strongly recommended ... especially used to store fish and meat products Sometimes it is better to use glass; acid products, for example, corrode cans and are therefore better packed in glass The shape and volume of the vessels...
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Preservation of fish and meat - Part 9 pdf
Ngày tải lên :
02/07/2014, 06:20
... fish handling and processing: I.J Clucas and P.J Sutcliffe., G 143, 1981, Tropical Products Institute ISBN: 085954-124-X Fish handling; preservation and processing in the tropics: parts and 2, ... depends on the quality of the fish and the storage conditions (e.g how constant the temperature is) Cooling and freezing 79 9.3 Cooling and freezing meat Cooling and freezing is also used for the ... Agrodok 31: The storage of Tropical Agricultural Products Agrodok 36: Preparation of Dairy Products Small-scale food processing: A directory of equipment and methods (revised edition) Azam-Ali, S.,...
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Báo cáo y học: "The association of meat intake and the risk of type 2 diabetes may be modified by body weight"
Ngày tải lên :
31/10/2012, 16:49
... advanced glycation and lipo-oxidation end products formed in meat and high fat products through heating and processing have been associated with insulin resistance in mice [24] and with diabetes ... and BMI categories on the risk of type DM Total unprocessed meat, red meat and poultry were categorized into groups (lower quartile, second and third quartiles combined, and upper quartile) and ... alcohol consumption and history of hypertension, coronary heart disease (CHD), stroke, and cancer Anthropometric measurements, including weight, height, and circumferences of the waist and hips, were...
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Tài liệu Báo cáo khoa học: Fish and molluscan metallothioneins A structural and functional comparison ppt
Ngày tải lên :
19/02/2014, 07:20
... concentrations: 40 and 80 mM (lanes and 3) for h MTs were also treated for the same period with a reducing agent (dithiothreitol) at 40 and 80 mM (lanes and 5) To reduce aggregation, MT samples were handled ... urchin, snail and oyster) have so far been elucidated [11–17] As in mammals and fish [18], echinoderm MTs contain two globular domains binding four and three bivalent ions [19] On the other hand, in ... Vergani et al right-handed b domain binds three bivalent metal ions The C-terminal a domain is left-handed and binds four bivalent ions Zinc is preferentially located in the b domain and cadmium in...
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Tài liệu Preparing and Canning Poultry, Red Meats, and Seafoods pptx
Ngày tải lên :
21/02/2014, 01:20
... thoroughly and place them in a qt saucepan Add cold water to a level of to inches above the beans and soak 12 to 18 hours Drain and discard water Combine beans with 5-1/2 cups of fresh water and teaspoons ... to a boil Reduce heat and simmer 30 minutes Drain and discard water Brown ground beef, chopped onions, Chili Con Carne and peppers (if desired), in a skillet Drain off fat and add teaspoons salt, ... Scrub shells thoroughly and rinse, steam minutes, and open Remove clam meat Collect and save clam juice Wash clam meat in water containing teaspoon of salt per quart Rinse and cover clam meat with...
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Tài liệu Poultry meat pathogens and its Control pptx
Ngày tải lên :
21/02/2014, 01:20
... McLaughclin, J and Reacher, M (2001) Surveillance of listeriosis in England and Wales, 1995 – 1999 Communicable Disease and Public Health, 4, 188 – 193 Stavric, S Buchanan, B and Gleeson, T, ... on Campylobacter and 16 on Listeria, including completed and on-going studies in both developed and developing countries, as well as those undertaken by FAO/WHO on Salmonealla and Campylobacter ... with poultry, England and Wales, 1992 Communicable Disease and Public Health, 4, 171 – 177 Samadpour, M., Ongerth, J, E, Liston, J.,Tran, N., Nguyen, D., Whittam, T, S Wilson, R, A and Tarr, P, I...
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Tài liệu Moist-Soil Management Guidelines for the U.S. Fish and Wildlife Service Southeast Region pptx
Ngày tải lên :
21/02/2014, 12:20
... wintering and migrating waterfowl and have become a significant part of management efforts on many refuges and some private lands projects Preferred moist-soil plants provide seeds and other ... Management Handbook Fish and Wildlife Leaflet 13 United States Department of the Interior, Fish and Wildlife Service Washington, D.C.] and supplemented with the observations of the authors and personal ... the Waterfowl Management Handbook are included in a publication titled Wetland Management for Waterfowl Handbook edited and compiled by Kevin Nelms in 2001 (most refuges and Migratory Bird biologists...
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Tensile properties of cooked meat sausages and their correlation with texture profile analysis (TPA) parameters and physico chemical characteristics
Ngày tải lên :
05/05/2014, 08:43
... mortadella and galantines) from different commercial brands were purchased in retail shops in Spain The 24 samples were 691 bought three times (January, May and October) maintaining brands and meat ... behaviour between profiles and with similar (p > 0.05) values of BS and hardness to textural profile 1, and similar values (p > 0.05) of cohesiveness and springiness to profile 3, and intermediate values ... mean of each sample and the standard deviation (SD) of the mean Results and discussion 3.1 Physico-chemical analysis Dry matter, fat content (% dry matter), water activity (aw) and pH values of...
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Meat science and applications
Ngày tải lên :
23/05/2014, 12:25
... stripes, and the striations in the fiber occur because the adjacent myofibrils have their respective light and dark bands aligned The dark bands are called the A-bands and the light bands the I-bands ... Fidel Toldrá, Yolanda Sanz, and Mónica Flores V MEAT PRODUCTION BY -PRODUCTS, WORKERS’ SAFETY, AND WASTE MANAGENENT 24 Meat Production Yong-Soo Kim 25 Meat Co -Products Deng-Cheng Liu and Herbert W ... Simmons, and Carrick E Devine 14 Electrical Inputs and Meat Processing Philip E Petch IV PROCESSING MEATS 15 Meat and Meat Products Youling L Xiong and William Benjy Mikel 16 Spices and Flavorings...
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