Zobrazeno 1 - 10
of 212
pro vyhledávání: '"A.S.R. Anjaneyulu"'
Publikováno v:
Journal of Food Science and Technology. 51:3991-3997
The shelf life of buffalo meat blocks processed in 3-ply retort pouches at Fo = 12.13 in a stock sterilizer were evaluated at 15 days interval for physico-chemical, microbiological and sensory attributes for a period of 3 months. The pH of the produc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f375a86e68a766e9a1d2fcda0330a5b9
https://doi.org/10.1007/s13197-012-0895-5
https://doi.org/10.1007/s13197-012-0895-5
Publikováno v:
Journal of Food Science and Technology. 51:1363-1369
In the present study, effect of meat chunk size (2-3 and 4-5 cm), massaging time (6, 8 and 10 min) and cooking time (40, 45 and 50 min) on quality of restructured pork blocks was evaluated. Higher product yield (89.31%) was obtained with chunk size o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::342a6bdb70f02e91e3462b3471975352
https://doi.org/10.1007/s13197-012-0644-9
https://doi.org/10.1007/s13197-012-0644-9
Publikováno v:
Journal of Food Science and Technology. 47:266-272
Pork sausages developed using hurdle technology was evaluated during refrigerated storage (4 ± 1°C). Hurdles incorporated were low pH, low water activity, vacuum packaging and post package reheating. Dipping in potassium sorbate solution prior to v
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a9c313993101ee04eb3a9e7a16669f5c
https://doi.org/10.1007/s13197-010-0041-1
https://doi.org/10.1007/s13197-010-0041-1
Publikováno v:
Asian Journal of Animal Sciences. 4:46-55
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7bfd58b9106e9f0aa6a4c1b190e592ed
https://doi.org/10.3923/ajas.2010.46.55
https://doi.org/10.3923/ajas.2010.46.55
Publikováno v:
Journal of Food Science. 75:S31-S35
The functional properties of 4 binders, namely corn starch, wheat semolina, wheat flour, and tapioca starches, were evaluated to improve the quality of buffalo meat nuggets processed in retort pouches at F(0) 12.13. Incorporation of corn starch in bu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3f25669c6aa5fe6e585eaa3a16addc33
https://doi.org/10.1111/j.1750-3841.2009.01399.x
https://doi.org/10.1111/j.1750-3841.2009.01399.x
Publikováno v:
Journal of Muscle Foods. 21:31-50
The study was aimed at optimizing the post package reheating (pasteurization) hurdle for processing shelf stable pork sausages. The temperatures evaluated were 80, 90 and 100C. Reheating resulted in an increase in pH, which was slight at 80C while si
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bf9a064268f8706ff7ac154aa9a133c8
https://doi.org/10.1111/j.1745-4573.2009.00166.x
https://doi.org/10.1111/j.1745-4573.2009.00166.x
Publikováno v:
International Journal of Food Science & Technology. 44:1763-1769
Summary Chicken soup was made from the broth collected after the pressure cooking of deboned chicken frames (bones). The quality of stored chicken soup (S1) was compared with the soup prepared from the stored chicken broth (S2) at refrigerated (4 ±
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bc16e667be7e4d23a6d31a967549660f
https://doi.org/10.1111/j.1365-2621.2009.01994.x
https://doi.org/10.1111/j.1365-2621.2009.01994.x
Publikováno v:
Journal of Muscle Foods. 20:37-53
Effect of different fats such as goat fat, chicken fat, combination of goat and chicken fat and refined mustard oil (RMO) were evaluated in goat meat patties (GMPs). Patties with 10% RMO contributed significantly (P
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ca1e44f3040669b05daf78ebb0e2b37f
https://doi.org/10.1111/j.1745-4573.2008.00132.x
https://doi.org/10.1111/j.1745-4573.2008.00132.x
Publikováno v:
Meat Science. 80:607-614
Goat meat nuggets were prepared using commercially available textured soy granules and reduced beany flavour full-fat soy paste (FFSP) made by simple processing technology to compare the performance of these proteins in a comminuted meat system. Addi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cdd290bcec3658e71f7be8da66ffc718
https://doi.org/10.1016/j.meatsci.2008.02.011
https://doi.org/10.1016/j.meatsci.2008.02.011
Publikováno v:
International Journal of Food Science & Technology. 43:1798-1806
Summary The study was conducted to evaluate the suitability of using buffalo head and heart meat in emulsion based products preparation and to assess their quality during refrigerated storage. The whole study was carried out in three phases. In phase
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b83739f3c255cac4d87736eff000c6e6
https://doi.org/10.1111/j.1365-2621.2007.01707.x
https://doi.org/10.1111/j.1365-2621.2007.01707.x