Meat preparation

Ingredient Beef Chunks (52%) Percent by Weight Gravy (48%) Percent by Weight 

Source Baker, GJ. et al., Canned meat and gravy pet food and process, U.S. Patent 4,895,731, January 23, 1990. 

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SIM + AQUA Chicken in meat preparations Myosin light chain 3 (49)... 

Live crayfish were processed and the tail meat prepared as described by Vejaphan et al. (3). The hepatopancreas samples from boiled crayfish were briefly ground in a mortar and pestle and were analyzed immediately. The pasteurized crafcmeat samples were refrigerated in the original sealed cans for 290 days and were analyzed immediately upon opening. 

Bromelain The purified proteolytic substance derived from the pineapples Ananas comosus and Ananas bracteatus L. White to light-tan, amorphous powder. Soluble in water (the solution is usually colorless to light yellow and somewhat opalescent) but practically insoluble in alcohol, in chloroform, and in ether. Major active principle bromelain. Typical applications chillproofing of beer tenderizing of meat preparation of precooked cereals production of protein hydrolysates baking. 

Our own work has shown a great decrease In the concentration of the volatiles In the cured, as compared to uncured, meats (Figure 5) (Ifi). The concentration of aldehydes originally present in cooked pork was reduced to < 12 of their original quantities (Table III, unpublished results). However, we did not Identify any new flavor active compound which could have been responsible for the cured flavor. Lipid oxidation, as measured by TBA number, was almost eliminated In cooked pork by adding nitrite at a level of 150 ppm (13.) Furthermore in preliminary evaluations, our untrained panelists were unable to differentiate amongst the flavor of nitrite-cured meats prepared from beef, chicken, mutton and pork (unpublished results). 

All ingredients in meat (proteins, lipids, carbohydrates) react during the normal meat preparation in a very complex chemical reaction to produce the final, highly appreciated flavour. It goes without saying, that each cook finds a new balance of this... 

M18. Moehler, K., and Antonacopoulus, N., Chemically determining the connective tissue in meat and meat preparations (in German) Z. Lebensm.-Untersuch. -Forsch. 106, 425-440 (1957) Chem. Abstr. 62, 6660 (1958). 

Decreases fecal bile acids reduces consumption of heterocyclic amines and other carcinogens that are produced through meat preparation and processing techniques Inhibit COX-2 induce apoptosis via 15-10X-1 Increases levels of intracellular folate... 

In the field of food processing, powdered karaya is used in such products as French dressings, ice pops and sherbets, cheese spreads, ground meat preparations, and meringue products. 

Data presented in Tables 2-4 shew results of more severe heat treatments. Mutagenic activity was generally reduced in samples treated under milder conditions than indicated in the tables. L>ione of the bean saitples was burned or considered inedible. Several sanples were weakly mutagenic and one sample (baked pinto beans) contained moderate mutagenic activity (3/650 revertants/100 gE). Many of the organ meat samples showed weak activity, with sauteed kidney and brain samples being the most active (900 revertants/100 gE). None of the organ meat preparations was charred. 

SWP is a bland, white creamy low viscous sodium-salt of a soluble wheat protein isolate. By its unique combination of functional properties like emulsifying capacity, gelling, binding, and water-retention, the product can be used in several food applications like meat-preparations, soups, sauces, dressings, imitation dairy, etc. It can also be combined with other functional proteins like caseinates, soy isolates, and may result in all types of synergies. 

Use To improve the aromatic character of foods such as sauces, soups, fish and meat preparations, pickles, etc. 

Monosodium glutamate (MSG) (12.19b) and IMP have a synergistic effect in producing a meaty flavour. Both are often added to soups and other meat preparations. The MSG/IMP ratio is one of the factors influencing the subtle flavours of different meats. 

Meat preparations and meat products, including poultry and game... 

Sauces serve the function of adding lubrication and flavor to some item of the meal typically lacking in these attributes such as meat, potatoes, pasta, or rice. They are based either on meats (e.g., gravies) or vegetables (e.g., tomato sauce). At one time, there was little need for meat sauces for they were a byproduct of meat preparation. Today the meat portion is often precooked, and thus there is little opportunity to prepare gravy. In other cases, the use of a prepared sauce is a time saver both at home and in commercial operations. 

This enzyme catalyzes the hydrolysis of glutamine (Formula 2.113). For meat preparations, the addition of an enzyme preparation from Bacillus subtilis is under discussion. It increases the concentration of glutamic acid, which substantially contributes to the taste of meat. 

Preparation of milk/fish and meat dishes is totally a Milk/fish preparation. P Meat preparation. 

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