Zobrazeno 1 - 8
of 8
pro vyhledávání: '"John J. Howker"'
This report describes many experiments conducted with different irradiated beef products, including ground beef, beef steaks, restructured beef rounds and corned beef. Various irradiation temperatures and doses were studied. The effects of additives
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a5649ad29fb40906c3acde5ed6327901
https://doi.org/10.21236/ada364709
https://doi.org/10.21236/ada364709
Publikováno v:
Journal of Food Processing and Preservation. 3:11-24
The tinplate can has performed successfully for over a century as a container for thermal processed foods. As a container for irradiation processed foods, its physical, chemical, and protective characteristics had to be evaluated anew. In providing g
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b7e55281686cade2f2e30f3c743c104c
https://doi.org/10.1111/j.1745-4549.1978.tb00567.x
https://doi.org/10.1111/j.1745-4549.1978.tb00567.x
Publikováno v:
Journal of Food Science. 42:1506-1509
Radappertized corned beef briskets were prepared with and without the addition of water-soluble spices using various levels of sodium nitrate, NaNO3 (0, 150, and 600 ppm) and sodium nitrite, NaNO2 (0, 25, 150 ppm) and gamma-irradiation processed at t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c2c810f939c66250f61a12e50ce638ee
https://doi.org/10.1111/j.1365-2621.1977.tb08412.x
https://doi.org/10.1111/j.1365-2621.1977.tb08412.x
Publikováno v:
Journal of Food Science. 41:1096-1101
Radappertized pork rolls and chops were prepared using fresh pork muscles with sodium chloride (0.75 percent) and sodium tripolyphosphate (0.3 percent or 0.5 percent) additions. The irradiated and nonirradiated samples were tested by technological pa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a004065aa8f0e44334eb7d32c29c03bd
https://doi.org/10.1111/j.1365-2621.1976.tb14395.x
https://doi.org/10.1111/j.1365-2621.1976.tb14395.x
Autor:
John J. Howker, Eugen Wierbicki
Publikováno v:
Journal of Food Science. 41:1116-1121
Whole, lean hams were ground and thoroughly mixed with curing ingredients, NaNO2 (150 ppm), NaNO3 (600 ppm), sodium ascorbate (275 ppm) and sodium erythorbate (275 ppm); sodium chloride (l-10%) and -sodium tripolyphosphate (0.15-.9%) or equivalent am
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::196cc0609c0cd0b4cbd857c1a056882a
https://doi.org/10.1111/j.1365-2621.1976.tb14399.x
https://doi.org/10.1111/j.1365-2621.1976.tb14399.x
Meat shrinkage of lean pork meat containing cure, sodium tripolyphosphate (TTP) or equivalent amounts of sodium pyrophosphate (PP) and varied concentrations of salt (NaCl) was investigated using the centrifugal method. It was determined that; (a) the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ae865bde1cb270b186d19b58fae43ca7
https://doi.org/10.21236/ada048925
https://doi.org/10.21236/ada048925
The purpose of these experiments was to investigate rapid objective methods for determining shelf life of radurized chicken. They included pH, free water, meat swelling, and chemical analysis of volatile compounds. Fresh eviscerated broiler chickens
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b059abf4dc1a3b2fcc4773562ba263b9
https://doi.org/10.21236/ada453080
https://doi.org/10.21236/ada453080
The purpose of this project was to produce radappertized meats for aerospace meals. This report documents the preparation, packaging, irradiation and testing of radappertized beefsteak, corned beef, ham, and smoked turkey. These meats were menu compo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d2366430f0d5b7daead8f9ab9beaab25
https://doi.org/10.21236/ada103839
https://doi.org/10.21236/ada103839