Zobrazeno 1 - 10
of 13
pro vyhledávání: '"viande de dinde"'
Publikováno v:
Meat Science
Meat Science, Elsevier, 2014, 96 (3), pp.1133-1140. ⟨10.1016/j.meatsci.2013.10.031⟩
Meat Science, Elsevier, 2014, 96 (3), pp.1133-1140. ⟨10.1016/j.meatsci.2013.10.031⟩
Turkey breast cubes underwent acidic marination in the presence of salt. The transfer of water, salt and acid was measured, and texture was assessed on the cooked meat. While significant mass gains were observed during marination, from 20 minutes of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0439c6ad02b8fa40028e6af6042808ff
https://hal.archives-ouvertes.fr/hal-02052489
https://hal.archives-ouvertes.fr/hal-02052489
Publikováno v:
Meat Science
The pH value is a fundamental datum to be monitored during marination. A method is proposed for calculating the evolution of pH of turkey meat cubes during marination in an acetic acid solution. It is based on measurement of the buffering capacity by
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f067bfc0ae9a7bad5769d1e8a68c9be8
https://pubmed.ncbi.nlm.nih.gov/22041099
https://pubmed.ncbi.nlm.nih.gov/22041099
Publikováno v:
Journal of Food Engineering
The mass transfers of water, acid and NaCl in turkey meat cubes (initial volume 1 cm 3 during marinationwere evaluated at various molalities of acetic acid (0.0–1.0) and NaCl (0.0–1.5). An experimental designwas drawn up, associated with an estim
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::56496ab296e88e4ecd50d4df93d2b061
http://agritrop.cirad.fr/558247/
http://agritrop.cirad.fr/558247/
Publikováno v:
Viandes et Produits Carnés
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3631::e06c6986b3393565a3f364ab36d20895
http://agritrop.cirad.fr/530594/
http://agritrop.cirad.fr/530594/
Publikováno v:
Journal of Food Engineering
Salting of meat products is often accelerated by using a continuous vacuum salting–tumbling process. The pulsed vacuum brining (PVB) process involves plunging a food product into a concentrated salt solution followed by an alternation of cycles und
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d5a7f6af320c78e31ad0478ea752e59d
http://agritrop.cirad.fr/516384/
http://agritrop.cirad.fr/516384/
Publikováno v:
Poultry Science
Turkey meat can be salted and dried in one step by soaking in a concentrated salt-glucose syrup solution at low temperature. Sugar impregnation is minimal; only low molecular weight sugars generally penetrate the product. Glucose uptake is very quick
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ea953666fb2a02e1c805a2b2b69af61c
https://pubmed.ncbi.nlm.nih.gov/12211319
https://pubmed.ncbi.nlm.nih.gov/12211319
Autor:
Cécile Berri, Xavier Fernandez, E. Lebihan-Duval, Hervé Rémignon, Elisabeth Baéza, G. Le Pottier, R. Babile, V. Sante, Thierry Astruc
Publikováno v:
British Poultry Science
British Poultry Science, Taylor & Francis, 2002, 43, pp.245-252. ⟨10.1080/00071660120121463⟩
British Poultry Science, Taylor & Francis, 2002, 43, pp.245-252. ⟨10.1080/00071660120121463⟩
1. This experiment evaluated the influence of the rate of post mortem pH fall on the processing ability of turkey meat. 2. Four hundred and twenty male turkeys from a selected pure line (grand-parental female line, BUT Ltd) were slaughtered at 16 wee
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0829f2cf0a85a4ecfe4cf60c39b00c99
https://hal.archives-ouvertes.fr/hal-01594141
https://hal.archives-ouvertes.fr/hal-01594141
Publikováno v:
Proceedings of the Eighth International Congress on Engineering and Food, Puebla, Mexico, 9-13 april 2000
DIS (Dehydration-Impregnation by Soaking) in ternary salt-sugar solutions is an alternative process allowing simultaneous salting and drying of meat and fish products. However, few attention has been accorded to sugar impregnation during this process
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3631::e20ec340cfff28dc627c738424a8b526
http://agritrop.cirad.fr/516662/
http://agritrop.cirad.fr/516662/
Publikováno v:
Proceedings of the Eighth International Congress on Engineering and Food, Puebla, Mexico, 9-13 april 2000
Vacuum salting of meat products often involves dry salting or injection processes. Vacuum osmotic dehydration have been studied on fiuits and vegetables. These studies showed that vacuum increased solute gain. The objective of this work is to experim
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3631::573ced4aa6c29a34a6f3af08fe43efe5
http://agritrop.cirad.fr/516663/
http://agritrop.cirad.fr/516663/
Autor:
Deumier, François
Publikováno v:
Génie des procédés. ENSIA (AgroParisTech), 2000. Français
The application of the Dehydration-Impregnation by Soaking (DIS) process in ternary solutions (water, NaCl, glucose syrup) at low temperature was proposed for the transformation of turkey meat. The knowledge of the properties of the solutions used co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::8cd483a85fcbbe88c5fee11cde6200af
https://tel.archives-ouvertes.fr/tel-00709458/document
https://tel.archives-ouvertes.fr/tel-00709458/document