Deboned

If this model is selected, one must then decide what variables to use for the ordinate and the abscissa. The parameters must be dose-sensitive, free of confounding variables, easily determined and preferably linear. We have evaluated this approach for estimating the bioavailability of calcium in mechanically deboned meat products (11). Typically, correlations between various bone parameters and dietary calcium are very high (r = 0.943 to 0.999). This is consistent with what others have found for similar parameters (46,47). These correlations are also similar to the those (r = 0.947 to 0.982) between the amount of calcium consumed and calcium retained (11) a good index procedure. 

Some of these low-temperature treatments meet the hydro-thermal conditions of classic starch annealing procedures. Annealing is normally conducted below gelatinization temperatures in the presence of excess water (Jacobs and Delcour, 1998 Tester and Debon, 2000 Ozcan and Jackson, 2003). 

In vitro, the enzyme is able to catalyze crosslinking of whey proteins, soy proteins, wheat proteins, beef myosin, casein, and crude actomyosin (which is refined from mechanically deboned meat), improving functional properties such as the texture of food products [49-53], Bonds formed by transglutaminase exhibit a high resistance to proteolytic degradation [54],... 

Lebovics, V.K. Farkas, J. Andrassy, E. Meszaros, L. Lugasi, A. Gaal, O. Reduction of Cholesterol and Lipid Oxidation in Radiation Decontaminated Mechanically Deboned Turkey Meat, Poster presented at the 48th ICoMST, Rome, 25-30 August 2002. 

R. Debon, E. Boselli, R. Guyot, et al., Chronopharmacology of Intrathecal Sufentanil for Labor Analgesia Daily Variations in Duration of Action, Anesthesiology 101 (2004) 978-982. 

In residue surveys, tissue samples are also collected at random to be submitted to routine testing. If a violative residue is found, the producer is notified and the animals are held in the farm, and tested until they are proven to be residue-free. To provide this proof, producers are allowed to submit a small number of animals for residue evaluation. The marketing status of the producer is reevaluated based on the tissue test results. The carcasses are retained usually for 14-30 days until the test results are available and will be condemned if the results indicate the presence of violative residues. In many cases, producers incur additional expenses for the packer to debone, freeze, and store the retained carcasses. 

Moerck, K.E. and Ball, H.R. Jr. 1974. Lipid autoxi-dation in mechanically deboned chicken meat. J. Food Sci. 39 876-879. 

Gray, R. and Stevenson, M.H. (1989b). Detection of irradiated deboned turkey meat using ESR spectroscopy. Radiat. Phys. Chem 34. 899. 

Boselli E, Debon R, Cimino Y, et al. Background infusion is not beneficial during labor patient-controlled analgesia with 0.1% ropivacaine plus 0.5 microg/ml sufentanil. Anesthesiology. 2004 100 968-972. 

Surimi is fish paste from deboned fish used to make simulated crab legs and other seafood. For preservation the paste is blended with cryoprotectants, such as sucrose, sorbitol and phosphates, and frozen. To make the final product, the frozen paste is thawed, blended with starch and extruded as a film onto a belt. The belt takes the film into an oven that heat-denatures the fish protein and cooks the starch. The film is then rolled to form striations, shaped, colored and cut. Depending on the required distribution, the product is frozen or refrigerated. Potato and tapioca starch were used in surimi products 400 years ago, since they provided a cohesive, elastic matrix consistent with seafood. Frozen distribution has made the use of highly-stabilized, moderately crosslinked tapioca starch popular, alone or with native tapioca starch. Modified waxy maize products are used, as is unmodified com starch, for increased cuttability. Kim188 reported that the gel strengthening ability of starch correlates with starch paste viscosity. 

The composition of improved canned meat with curative and prophylactic properties is given in this patent. It contains poultry meat (mechanically deboned), beef liver, semifat pig meat, powder of Jerusalem artichoke, soybean isolate, linseed oil, Caroline, vitamin E, and water at determined ratios. 

France Spices, vegetable seasonings, poultry (frozen deboned chicken). 

BoseUi E, BreiUi D, Bel JC, Debon R, Saux MC, Chassard D, Allaouchiche B. Diffusion of isepamicin into cancellous and cortical bone tissue. J Chemother 2002 14(4) 361-5. 

Debon R, Allaouchiche B, Duflo F, Boselli E, Chassard D. The analgesic effect of sufentanil combined with ropivacaine 0.2% for labor analgesia a comparison of three sufentanil doses. Anesth Analg 2001 92... 

The fish samples were deboned using a polyethylene knife. The vegetative samples and fish meat were digested in 5 M HNO at about 110-120 on tbe sand bath. This method was found to be convenient, rapid, with maximum metal extraction and minimum contamination possibilities. All the samples were centrifuged and filtered in the same way described earlier. 

In most cases, the direct addition of aqueous or oil-based smoke flavourings to fish spreads or pastes is the simplest method of smoke flavouring the product. Aqueous or oil-based flavourings may also be added to the deboned fish in a mincer or silent food cutter prior to emulsification. The recommended rates of addition of the smoke flavourings are based on the final weight of the spread. The finished smoked fish flavour is developed during the pasteurisation of the final product. 

G. Remaud, A.A. Debon, Y.-L. Martin, G.G. Martin, G.J. Martin (1997) Authentication of bitter almond oil and cinnamon oil application of the SNIF-NMR method to benzaldehyde. J. Agric. Food Chem. 45, 4042-4048... 

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