TAILIEUCHUNG - Meat refrigeration

For many years microbiologists believed that the tissues of healthy animals normally contained bacteria (Reith, 1926; Ingram, 1972). These ‘intrinsic’ bacteria were the cause of phenomena such as ‘bone taint’. The cause of bone taint is still questioned and will be discussed prevailing view of the majority of textbooks (Banwart, 1989;Varnam and Sutherland, 1995), based in part on the work of Gill (Gill, 1979, 1980) is that the meat of a healthy animal is essentially sterile. Low numbers of specific micro - organisms,which have reached the tissues during the life of the animal,may occur in the viscera and associated. | Woodhead Publishing in Food Science and Technology ffVieat refrigeration s. J. James and c James Woodhead publishing limited Meat refrigeration S. J. James and C. James CRC Press Boca Raton Boston New York Washington DC Woodhead publishing limited Cambridge England Published by Woodhead Publishing Limited Abington Hall Abington Cambridge CB1 6AH England Published in North America by CRC Press LLC 2000 Corporate Blvd NW Boca Raton FL 33431 USA First published 2002 Woodhead Publishing Ltd and CRC Press LLC The University of Bristol 2002 The authors have asserted their moral rights. This book contains information obtained from authentic and highly regarded sources. Reprinted material is quoted with permission and sources are indicated. Reasonable efforts have been made to publish reliable data and information but the authors and the publishers cannot assume responsibility for the validity of all materials. Neither the authors nor the publishers nor anyone else associated with this publication shall be liable for any loss damage or liability directly or indirectly caused or alleged to be caused by this book. Neither this book nor any part may be reproduced or transmitted in any form or by any means electronic or mechanical including photocopying microfilming and recording or by any information storage or retrieval system without permission in writing from the publishers. The consent of Woodhead Publishing and CRC Press does not extend to copying for general distribution for promotion for creating new works or for resale. Specific permission must be obtained in writing from Woodhead Publishing or CRC Press for such copying. Trademark notice Product or corporate names may be trademarks or registered trademarks and are used only for identification and explanation without intent to infringe. British Library Cataloguing in Publication Data A catalogue record for this book is available from the British Library. Library of Congress Cataloging in .

• Ẩm thực
• Refrigeration and meat quality
• factors affecting the colour of meat
• effect of refrigeration on texture of meat
• biochemistry of meat
• drip production in meat refrigeration
• microbiology of refrigerated meat
• improving quality
• meat products
• meat quality
• quality meat composition
• defining meat quality
• analysing meat quality
• Meat refrigeration
• Enrobed chevon balls
• GSE (Grape Seed Extract)
• TP (Tea polyphenol)
• Chilled or refrigeration
• Natural antioxidants on quality characteristics
• Chicken meat sausages
• Green tea extract
• Rosemary extract
• Refrigeration study
• Refregeration storage