Meat frozen

Inulin Fibruline, Raftiline, Fruitafit, Oliggo-Fiber Baked goods, processed meats, frozen desserts, dairy products, whipped cream, icings, fillings... 

Two famous American companies made major contributions to food preservation in the early 20th century. Clarence Birdseye, known as the "father of frozen food," adapted a method of freezing food that he learned from Eskimos meat frozen in the extreme cold of midwinter actually keeps better than any other preserved meat, frozen or otherwise. In 1923, he perfected the process of flash-freezing foods under high pressure, and the modern frozen food industry was born. 

Chicken burger, breaded, fried, with bread, lettuce, dressing, etc., fast food restaurant Lasagne, with minced meat, frozen, industry made... 

Example 2 Experiments have shown that fish meat frozen directly after capture contains sufficient amounts of DNA for analysis in about 100 mg of sample. But after thawing and refreezing, 1 to 2 g of fish is needed to obtain sufficient amounts of DNA analysis with only 100 mg could fail. However, for meat from mammals, the influence is not that strong. 

Variable to be Predicted Range Fresh Meat Frozen/Thawed Meat ... 

Liquid Waste Meat Frozen Mill Allied... 

Citric acid is used in carbonated beverages to provide tartness, modify and enhance flavors, and chelate trace metals. It is often added to jams and jellies to control pH and provide tartness. It is used in cured and freeze-dried meat products to protect the amino acids (qv) and improve water retention. Bakers use it to improve the flavor of fmit fillings in baked goods. Because citric acid is a good chelator for trace metals, it is used as an antioxidant synergist in fats and oils, and as a preservative in frozen fish and shellfish (7) (see Antioxidaisits). 

Fa.tMimetics. Existing fat mimetics are either carbohydrate-, ceUulosic (fiber)-, protein-, or gum-based. These are used in a wide variety of appHcations including baked goods, salad dressings, frozen desserts, meats, confections, and dairy products. Table 3 Hsts some of the commercially available fat mimetics. 

Food processing firms producing heat-preserved, frozen, dehydrated, or chemically preserved foods may be classified by their finished products. Companies may be further grouped based on whether they process raw materials into ingredients, such as in poultry and meat processing plants, or whether they take these ingredients and convert them to ready-to-eat consumer 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. 

Frozen meat for medium-term storage at - 10°C is the only product kept at this temperature. 

Frozen meat coming out of long-term storage to be sold chilled must be thawed out under controlled conditions. This is usually carried out by the retail butcher, who will hang the carcase in a chill room (-1°C) for two or three days. On a large scale, thawing rooms use warmed air at a temperature below 10°C. 

Example 15.1 What will be the internal dimensions of a cold room to store 900 t of boxed frozen meat if the box size is 700 X 450 X 150 mm and the net weight 30 kg ... 

Cut meats may be frozen or kept at chill temperatures. If the latter, the shelf life is comparatively low and the product will be despatched almost immediately for sale. 

Example 21.6 A dockside frozen meat store has a capacity of 1000 t stored at - 12°C, and leaving the store at a maximum rate of 50 t/day. Meat may arrive from a local abattoir at 2°C or from ships in batches of 300 t at - 10°C. Estimate a product cooling load. 

When the Myco-protein project was planned in the 1960s it was assumed the product would form a valuable protein source, needed to meet expected protein shortages. By the early 1980s, when the project had reached production, the protein shortage had not developed (at least in Europe). However, dietary habits had changed, and there was a move away from meat consumption to other healthier foods. There was also a move towards convenience foods such as deep-frozen prepared meals. It was to these markets that Myco-protein was directed. 

Both fungi will grow at pH 2.5, at which non-aseptic processes can be operated (that is without sterilisation). However, the SCP grown in non-aseptic systems is suitable only as feed. The SCP from both organisms can be used as a high-protein food additive, but Fusarium sp. must be ground up (powdered) for this. In addition, the filamentous fungus can be used to make meat substitutes. For this the SCP must be prepared deep-frozen and not dried. 

TANG s z, KERRY J p, SHEEHAN D, BUCKLY D J and MORRISSEY p A (2001) Antioxidative effect of dietary tea catechins on lipid oxidation of long-term frozen stored chicken meat , Meat Sci, 56, 285-90. 

Green tea Tea catechins (300 ppm is typically required) Raw minced beef, pork, poultry and fish Cooked red meat, poultry and fish Frozen chicken meat Effect up to four times that of a-tocopherol Inhibits pro-oxidative effect of added NaCl Protection of a-tocopherol in muscles when added to chicken feed Tang et al., 2001c Tang et al., 2001b Tang et al., 2002... 

Webby, R. J., Carville, K. S., Kirk, M. D., Greening, G., Ratcliff, R. M., Crerar, S. K., Dempsey, K., Sarna, M., Stafford, R., Patel, M., and Hall, G. (2007). Internationally distributed frozen oyster meat causing multiple outbreaks of norovirus infection in Australia. Clin. Infect. Dis. 44,1026-1031. 

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