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Foodstuffs meat products

Dry Ice. Refrigeration of foodstuffs, especially ice cream, meat products, and frozen foods, is the principal use for soHd carbon dioxide. Dry ice is especially useful for chilling ice cream products because it can be easily sawed into thin slabs and leaves no Hquid residue upon evaporation. Cmshed dry ice may be mixed directly with other products without contaminating them and is widely used in the processing of substances that must be kept cold. Dry ice is mixed with molded substances that must be kept cold. For example, dry ice is mixed with molded mbber articles in a tumbling dmm to chill them sufficiently so that the thin flash or rind becomes brittle and breaks off. It is also used to chill golf-ball centers before winding. [Pg.24]

In foodstuffs preserved by smoking (such as fish and meat products) oxides of nitrogen present in the smoke act as nitrosating agents. [Pg.1187]

Others (such as flavors, other food products added in small quantities, e.g., plant proteins added to meat products, enzymatic products which modify physicochemical and sensory properties of foodstuffs)... [Pg.364]

Increased effectiveness of organic acids may be achieved when used in lower concentrations, but in combination with additional inhibitors. For example, combining nisin with reduced organic acid concentrations may decrease potential flavor flaws in meat products (Samelis et al., 2005). Citric and ascorbic acids, in combination, are effective in inhibiting growth and toxin production of C. botulinum type B in vacuum-packed foodstuffs (Barbosa-Canovas et al., 2003 Samelis et al., 2005). In other studies, a combination of equal amounts of ascorbic acid and citric acid did not have additional benefits, compared with using ascorbic acid alone (Mancini et al., 2007). [Pg.65]

Aflatoxins have been detected in milk, cheese, corn and other cereals, peanuts, cottonseed, nuts, figs and other foodstuffs. Milk and milk products, eggs and meat products are sometimes contaminated (generally with aflatoxins Ml and M2) because of the animals consumption of aflatoxin-contaminated feed. [Pg.4]

Information of foodstuffs showed that in the period 1986-1990, there was a trend of increased levels of HCH, Lindane and DDT in fish products for 1986. However, absolute values did not exceed maximum allowable concentrations (MAC) (Figure 24.10) for meat products trends show an increase of HCH, in 1990 (Figure 24.2), The same trend was observed for residues of HCH in milk in 1990 (Figure 24.3). [Pg.378]

Beilstein Handbook Reference) AI3-61039 Banox 20BA 1,4-Benzenediol (1,1-di-methylethyl)- 1,4-Benzenediol, 2-(1,1-dimethylethyl)- BRN 0637923 tert-Butyl-1,4-benzenediol 2-tert-Butyl-1,4-benzenediol Butylhydroquinone, tert- t-Butyl hydroquinone tert-Butylhydroquinone tertiary-Butylhydroquinone 2-t-Butylhydroquinone 2-tert-Butylhydroquinone 2-tert-Butyl(1,4)hydroquinone CCRIS 1447 2-(1,1-Dimethylethyl)-1,4-benzenediol Eastman MTBHQ EINECS 217-752-2 HSDB 838 Hydroquinone, t-butyl- Hydroquinone, tert-butyl- Mono-tert-butylhydroquinone Mono-tertiary butyl-hydroquinone MTBHQ NSC 4972 Sustane Sustane TBHQ TBHQ Tenox TBHQ. Preservative and antioxidant for foodstuffs and meat products color stable and useful as substitute for reactive antioxidants that tend to form purple complexes with iron or copper. White to light tan crystal solid soluble in organic solvents slightly soluble in water mp = 126.5-128,5 LD50 (rat orl) = 700 mg/kg, AC Ind, Inc Aceto Corp. Allchem Ind. Charkit Eastman Chem. Co. Lancaster Synthesis Co. Penta Mfg. Showa Denko UOP. [Pg.94]

Good dietary sources of zinc are meat, meats products and fish. Vegetables and cereals contain similar zinc concentrations, although the zinc of vegetables is less bioa-vailable than that of animal products. An overview of zinc concentrations in various foodstuffs is provided in Table 29.1. [Pg.1211]

The mean iodine concentration in other foodstuffs, e.g., meat and meat products, bread and cereals, vegetables, potatoes, fruits and berries, and fats and oils, is 2—3pg/100g and their contribution of iodine to total iodine intake are assumed to be limited (Dahl et al., 2004). As a consequence of the high iodine concenttation in eggs, eggs are of equal importance to total iodine intake as the sum of bread, cereals, vegetables and fruits. [Pg.346]

Nitrosamines are produced in foodstuffs from reactions of nitrites (added as preservatives to bacon and other processed meat products) with amines in (or derived from) the foodstuff, particularly during cooking, e.g., frying anti-oxidants such as ascorbic acid (vitamin C) are added to such foodstuffs to inhibit formation of nitrosamines. A source of nitrosamines that may be of interest to some analytical chemists is beer, in this case attributed (Sen 1983) to reaction of nitrogen oxides with alkaloids (usually present in germinated malt) during the drying process. NMDA can also be formed inadvertently in a number of industrial processes. [Pg.612]

Thus the foodstuffs meat and plants contain mineral substances which are necessary for man and animals to survive. However, they can also contain substances of a type which, as alien or noxious substances, may either directly or indirectly cause toxic symptoms. By way of the food chain, these pollutants can be introduced into the human body. The food chain is either very simple or it contains a number of different transmission links. The simplest form of the food chain is the absorption of air through breathing or of water by drinking. More complicated processes are the absorption of harmful substances from the soil via the plant, which in turn is eaten by the animal, whereupon animal products are ingested by man. [Pg.274]

Today most salt is used to make caustic soda and chlorine (see Alkali and chlorine products, chlorine and sodiumhydroxide). These chemicals are used in thousands of household products. The next biggest use is for highway deicing. Other uses are for water softening, Hvestock feeds, meat packing, and foodstuffs. [Pg.413]

The original applications of NIR were in the food and agricultural industries where the routine determination of the moisture content of foodstuffs, the protein content of grain and the fat content of edible oils and meats at the 1% level and above are typical examples. The range of industries now using the technique is much wider and includes pharmaceutical, polymer, adhesives and textile companies. The first in particular are employing NIR spectrometry for the quality control of raw materials and intermediates and to check on actives and excipients in formulated products. Figure 9.26(b) demonstrates that even subtle differences between the NIR spectra of enantiomers can be detected. [Pg.395]

Niacin is present in foods mainly as coenzyme NAD and NADP, which are hydrolyzed in the intestine, and it is adsorbed as nicotinamide or nicotinic acid. The free forms, nicotinamide and nicotinic acid, only allowed to be added in fortified foods [403], occur naturally in limited amounts. Instead, niacin occurs as nicotynil ester bonded to polysaccharides, peptides, and glycopeptides. In general, niacin is widespread in foodstuffs (cereals, seeds, meat, and fish). High concentrations are present in roasted coffee beans as a primarily product of the roasting process [417]. [Pg.626]


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See also in sourсe #XX -- [ Pg.2 , Pg.118 ]

See also in sourсe #XX -- [ Pg.2 , Pg.118 ]




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Foodstuffs

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