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Poultry products, thermal processing,

In the USDA-FSIS compliance guidelines (USDA-FSIS, 1999, 2001) for chilling of thermally processed meat and poultry products it is stated that the products should be ... [Pg.252]

HeterocycHc amines known as aminoimidazoazaarenes are formed during thermal processing of meat of warm-blooded animals, poultry and fish by reactions of creatine/creatinine (2-118) with certain products of the MaiUard reaction, but detailed mechanisms of their formation are not yet fuUy understood. Creatine was postulated to form the 2-amino-3-methylimidazo (2-aminoimidazo) moiety of aminoimidazoazaarenes by cycHsation and water elimination, a reaction that takes place spontaneously at temperatures above 100 °C. This part of the molecule (especially its 2-amino... [Pg.910]

See other pages where Poultry products, thermal processing, is mentioned: [Pg.61]    [Pg.83]    [Pg.138]    [Pg.181]    [Pg.476]    [Pg.477]    [Pg.139]    [Pg.151]    [Pg.289]    [Pg.525]    [Pg.63]    [Pg.299]    [Pg.277]    [Pg.217]   


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Poultry products

Processing poultry

Product thermal

Thermal processes

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