Zobrazeno 1 - 10
of 44
pro vyhledávání: '"R. N. Terrell"'
Publikováno v:
Journal of food protection. 45(9)
Pork from pigs experimentally infected with Trichinella spiralis was used to manufacture Genoa salami. In Experiment I, Genoa salami was formulated to include: (a) in-going sodium chloride of 2.00 or 3.33% based on raw meat weight; (b) either commerc
Publikováno v:
Journal of food protection. 45(8)
Frankfurters of twelve treatment combinations were made using a conventional manufacturing procedure. Manufacturing treatments included formulations of either 60% pork/40% beef, 100% mechanically deboned chicken (MDC) or 100% mechanically deboned tur
Publikováno v:
Journal of food protection. 45(9)
Two experiments were conducted to determine the effects of sodium chloride, sodium nitrite, heating and/or freezing on viability of trichinae in hams. The most effective treatment for destroying trichinae consisted of pumping hams with a curing solut
Publikováno v:
Journal of food protection. 44(3)
Frankfurters (9.07-kg batches) were conventionally made in which three replications of the following treatment combinations were used (a) curing ingredients: 0 or 50 ppm of sodium nitrite, 75 ppm of sodium nitrite-25 ppm of sodium nitrate, or 50 ppm
Publikováno v:
Journal of food protection. 44(6)
Frankfurters were manufactured to contain certain combinations of curing ingredients (sodium nitrite, sodium nitrate and DL alpha-tocopherol). Some frankfurters were made to contain in the finished product 0% added moisture, others were made to conta
Autor:
R. N. Terrell, J. A. Brown
Publikováno v:
Journal of food protection. 44(1)
Brine contents of commercial sausage products ranged from 3.7 to 5.9% and were different among brands. Frankfurters to which either isolated soy or cottonseed protein isolate were added had greater process shrinkage values and higher moisture, lower
Autor:
W. P. Staniec, R. N. Terrell
Publikováno v:
Journal of the American Oil Chemists’ Society. 52:263A-266A
The use of soy isolates, concentrates, and texturized flours in meat food products is discussed. Functional characteristics of soy products in relation to their market application are reviewed. Soy isolates find more limited usage in meat food system
Publikováno v:
Journal of Animal Science. 54:964-969
Publikováno v:
Journal of Food Protection. 46:578-581
Ground pork (raw and cooked) was treated with NaCl, KCl or MgCl2 at ionic strengths of either 0.70 or 0.35, and stored at 4 or -20°C. Regardless of storage temperature, NaCl and MgCl2 increased rancidity of both raw and cooked samples, whereas KCl i
Publikováno v:
Journal of Food Science. 49:1372-1375