Of meat juice

Figure 4. The lowering of the interfacial tension at the air-water interface of meat juice in (0.2-7) at a concentration of 10" wt% (upper) and 10" (lower). Continued on next page.

Soybean products that have been processed to remove a portion or all of the carbohydrates and minerals are used to make textured vegetable proteins which can be formed into various shapes and textures (see Soybean and other oilseeds). Many canned dog foods utilize the textured vegetable protein chunks with added juices, flavor enhancers, vitainins, and minerals to produce canned dog foods that have the appearance of meat chunks. 

Immersion curing is used as an alternative to dry curing. Immersion curing is stiU commercially used by some small processors. The meat is placed in a brine solution for an appropriate period of time until the brine penetrates the entire portion of meat. It is important not to keep the brine for too long a period of time because the brine strength is thereby reduced and the brine becomes contaminated with meat juices and bacteria. 

Fleisch-saft, m. meat juice, extract of meat, -seite, /. flesh side, -tee, m. beef tea. -ver-giftung, /. meat poisoning, -waren, f.pl. meats, esp. dried meats, -wasser, n. meat broth, -zucker, m. inositol, inosite. 

Despite attention to hygiene and cleanliness, corrosion of base metals by meat juices and deterioration of meat and hsh owing to metal contamination is liable to occur. Stainless steel is recommended in soup and paste manufacture, and aluminium has a certain application. Mild steel is however used in the corned beef industry, for meat pre-cooking. 

Stahl in his 1697 book Zymotechnika Fundamentalis explored the nature of fermentation as an important industrial process, where zymoteclmica should be the scientific basis (Bud, 1992). The liquefaction of meat by gastric juice was noted by... 

In a method proposed by Booth et al. (141) for the determination of phylloquinone in various food types, extracted samples are subjected to silica solid-phase extraction followed, in the case of meat or milk samples, by further purification using reversed-phase solid-phase extraction or liquid-phase reduction extraction, respectively. The final test solution is analyzed by NARP-HPLC, and the fluorescent hydroquinone reduction products of phylloquinone and the internal standard are produced online using a postcolumn chemical reactor packed with zinc metal. 2, 3 -Dihydrophylloquinone, a synthetic analog of phylloquinone, is a suitable internal standard for the analysis of vegetable juice, whole milk, and spinach. Another synthetic analog, Ku23), is used for the analysis of bread and beef, because a contaminant in the test solution coelutes with dihydro-phylloquinone. 

Spallanzani verifies in vitro digestion of meat in stomach juice factor called pepsin ... 

Applications for these foamed products are many. An example is meat trays that are normally produced from PS foamed sheet with a thickness of approximately 0.095 in. and a density of about 5 lb/ft3. These trays are manufactured with little skin. The meat should not stick to the plastic when frozen, nor should the meat juice penetrate into the tray, and the tray should not break when handled. Strength is achieved by correcdy orienting the sheet resulting in cells that are round from a plan view. The cell size, which is determined by the amount and type of nucleating agent, is kept fairly fine to give the trays a soft, glossy appearance. 

McLeod and Robinson (29) published the first manganese balance study in adults in which atomic absorption spectrophotometry was the method of analysis. A positive balance of 0.32 mg/day was found for young women consuming a mixed diet containing 2.78 mg Mn. However, the diet consisted solely of meat and ice cream with tea and coffee, and in two subjects, orange juice. 

In the field of food science, knowledge about disintegration of cell membranes is important if deterioration of meat quality by freezing and freeze-storage is to be more fully understood (3). The presence of membrane-bound enzymes in the muscle-press juice after freezing and thawing could lead to a method for differentiating between nonfrozen meat and frozen and thawed meat. 

Hydrolysis of meat hy gastric juice demonstrated. Spallazani... 

Colour fading from pigment oxidation in fresh meat, the effect of illrrmination on the appearance of orange juice, the effects of varying coffee and milk concentration on coffee appearance and measuring breakfast cereals by grinding to a defined particle size are given as examples of the types of problems encountered in food colour appearance measurement. The effect of the illuminant on the calculated CIELAB colour values for a variety of food spectra is also presented. 

SPR is a representative physical phenomenon that is widely utilized for label-free characterization of molecules on thin metal films. The basic principle and operation of SPR has been described in more detail in several review articles [77, 78]. The reports on SPR-based immune sensors have steeply increased for detection of analytes with low molecular weights in recent years. SPR detection in microfluidic systems can provide various advantages. Immunoreactions are completed within a short time due to small sample volumes down to the nanolitre scale. Kim et al. developed a simple and versatile miniaturized SPR immunosensor enabling parallel analyses of multiple analytes [79]. Their SPR sensor was claimed to exhibit good stability and reusability for 40 cycles and more than 35 days. Feltis et al. demonstrated a low-cost handheld SPR-based immunosensor for the toxin Ricin [80]. Springer et al. reported a dispersion-free microfluidic system with a four-channel SPR sensor platform, which considerably improved the response time and sensitivity [81]. The sensor was able to detect short sequences of nucleic acids down to a femtomole level for 4 min. Waswa et al. demonstrated the immunological detection of E. coli 0157 H7 in milk, apple juice, and meat juice extracted from... 

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