Gravy Preparation

Manufactured chunks are commonly used for CIG/J, except for some premium-grade products, which would include diced natural chunks. The technologies used to produce chunks are heat setting for meat proteins and gel setting. Chunk strength is an important property and is directly related to the acceptability of CIG/J. Heat set chunks occur by creation of strong matrix of soluble meat proteins when heated above 80°C with addition of some additives such as blood plasma and wheat flour (Edley et al., 2003). 

In order to improve the qnality of moist pet foods, several interesting alternatives of moist pet foods have been developed some of them are discnssed below. 

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Starch monophosphates are quite useful in foods because of their superior freeze—thaw stabiUty. As thickeners in frozen gravy and frozen cream pie preparations, they are preferred to other starches. A pregelatinized starch phosphate has been developed (131) which is dispersible in cold water, for use in instant dessert powders and icings and nonfood uses such as core binders for metal molds, in papermaking to improve fold strength and surface characteristics, as a textile size, in aluminum refining, and as a detergent builder. 

There are a large number of industrial processes which employ cavitation as an energy source for the generation of fine emulsions and dispersions. One of the earliest devices which was developed for this purpose was the so-called liquid whistle (see Chapter 7) and this continues to be used widely. Typical examples of the uses of such whistles include the preparation of emulsion bases for soups, sauces or gravies which consist of a premix of water, milk powder, edible oil and fat together with flour or starch... 

In a recent study in the United States, irradiation of a prepared meal consisting of Salisbury steak, gravy, and mashed potatoes at 5.7 kGy effectively eliminated the background microbial population and high concentrations of L. monocytogenes contamination without causing adverse effects on quality [91]. 

Tenderization recovery of protein from bones, trash fish liberation of oils In preparation of soybean milk Condiments such as soy sauce and tamar sauce specific diets bouillon, dehydrated soups, gravy powders, processed meats Clarification... 

Partial hydrolysis of proteins using acid, alkali or enzymes is commonly employed to improve functionality and usefulness of novel proteins. Acid hydrolysis is the most common method for preparing hydrolysates of soy, zein, casein, yeast and gluten. Hydrolysates are used in formulated foods, soups, sauces, gravies, canned meats, and beverages as flavorants and thickeners (2,3,6). Alkaline treatments have been employed to solubilize and facilitate protein extraction from soy, single cells, and leaves. 

During isolation by conventional methods yeast proteins frequently become denatured, insolubilized and display poor functional properties. These proteins can be rendered more soluble by limited hydrolysis with acid, alkali or proteolytic enzymes. Protein hydrolyzates are most commonly prepared by partial acid hydrolysis and yeast hydrolyzates are popular as food flavorings and ingredients (66). Acid hydrolyzates have flavors resembling cooked meats and are widely used by earners to impart brothy, meaty flavors to soups, gravies, sauces, canned meats. 

Plasmapheresis is an intermediate form of therapy for myasthenia gravis, having effects that last longer than those of cholinesterase inhibitors but shorter than those of thymectomy. Improvement in myasthenic symptoms often occurs, but its duration is unpredictable. Plasmapheresis usually is reserved for patients who have severe symptoms resistant to other therapeutic approaches or for patients preparing for thymectomy. 

Nitrogen adsorption isotherms at —195° were determined gravi-metrically on chromia gel activated at 126, 200, 275, 350, 425, and 450°. The amorphous chromias all exhibited Type-I isotherms whereas the microcrystalline a-Cr203 prepared by activation in hydrogen at 450° gave a Type-IV isotherm with a hysteresis loop (27). The surface... 

There is a selection of ingredients similar to die preparation of gravy. The belief is diat process flavors are produced on die selection of natural ingredients that have been found to create a high flavor note when cooked at a high temperature similar to gravy. 

Separately, gravy is prepared by blending starches, gum, and water all the ingredients are then added into the containers. The containers are then sealed and retorted to achieve commercial sterilization. 

Naturally, there are wide variations in the requirements of any specific colloidal function. For example, starch is employed as a thickening agent to provide a smooth creamy texture to the following products gravy, cream soups, sauces, chop suey, Harvard beets, salad dressings, prepared mustard, cream pie fillings, fruit pie fillings, pork and beans, cream-style corn, and baby foods. 

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