(Download PDF) Advances in Meat Processing Technology 1St Edition Alaa El Din A Bekhit Online Ebook All Chapter PDF
(Download PDF) Advances in Meat Processing Technology 1St Edition Alaa El Din A Bekhit Online Ebook All Chapter PDF
(Download PDF) Advances in Meat Processing Technology 1St Edition Alaa El Din A Bekhit Online Ebook All Chapter PDF
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Advances in Meat
Processing Technology
Advances in Meat
Processing Technology
Edited by
Alaa El-Din A. Bekhit
CRC Press
Taylor & Francis Group
6000 Broken Sound Parkway NW, Suite 300
Boca Raton, FL 33487-2742
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been made to publish reliable data and information, but the author and publisher cannot assume responsibility
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vii
viii Contents
Index���������������������������������������������������������������������������������������������������������������������� 575
Preface
Some hae meat and canna eat,
And some wad eat that want it,
But we hae meat and we can eat,
And sae the Lord be thankit.
Robert Burns “the Bard of Ayrshire”
A Scottish poet and an icon of Dunedin city, New Zealand
xi
Editor
Alaa El-Din A. Bekhit (Aladin) earned his PhD
in biochemistry from Lincoln University, New
Zealand, in 2004. His PhD research investigated
the role of metmyoglobin-reducing activity in the
maintenance of fresh meat color. He earned his MSc
in food process engineering from the University of
Reading, United Kingdom, in 1994.
Dr. Bekhit is a senior lecturer at the Food Science
Department, University of Otago, New Zealand.
He also holds an honorary distinguished professor
post in the Food Science and Pharmacy College,
Xinjiang Agricultural University; distinguished professor and distinguished supervi-
sor at the Chinese Academy of Agricultural Sciences; honorary associate professor
in the College of Food and Agricultural Sciences, King Saud University, Kingdom
of Saudi; and adjunct senior lecturer in the Faculty of Agriculture and Life Sciences,
Lincoln University, New Zealand.
He has been active in studying meat quality and muscle foods for 27 years. He pub-
lished more than 110 research articles, 16 review articles, and 25 book chapters.
Dr. Bekhit led several major research projects funded by the meat industry in Australia
and New Zealand that aimed at understanding biochemical pathways involved in meat
tenderization and color stability. More recently, Dr. Bekhit and his team established
novel information on the use of exogenous proteases and pulsed electric field in
meat tenderization through generous funding from Meat and Livestock Australia and
Australian Meat Processor Corporation.
xiii
Contributors
Keizo Arihara Andrea J. Garmyn
School of Veterinary Medicine Department of Animal and Food
Kitasato University Sciences
Towada-shi, Japan Texas Tech University
Lubbock, Texas
Francisco J. Barba
Faculty of Pharmacy Geert Geesink
Department of Preventive Medicine and School of Environmental and Rural
Public Health Science
University of València University of New England
València, Spain Armidale, New South Wales, Australia
xv
xvi Contributors
1.3.1.1 Brining
Brining is one of the oldest methods of food preservation, which is still commonly
used in meat production. Sodium chloride is the most commonly used chemical in this
process, but other additives such as nitrite, sugar, and polyphosphates can be included
in the brine solution. The brine solution is applied through an immersion or injection
process. During this process, water migrates from the meat to the brine and the solutes
migrate from the brine to the meat. The reduction in the water activity via removal of
free moisture and the increase in solute content of the meat improve the meat stability
and extend its shelf life (Deng 1977; Cárcel et al. 2007). Furthermore, this process
enhances the eating qualities (tenderness, flavor, and juiciness) of the meat products.
This process is designed to extract myofibrillar proteins in the meat to create a product
that has a gelled structure and is easy to slice (Theno et al. 1977). However, brining
is an extremely time-consuming process due to the structure of the meat that creates
natural resistance to the passage of fluids into its interior. Several methods have been
developed to overcome this resistance such as massaging, the tumbling of meat, and
the injection of the brine. Freezing and thawing the meat before brining can improve
the brining efficiency (González-Méndez et al. 1985), but the energy use, time con-
strains, and other oxidative effects caused by this process mean there is a need for
more efficient systems for enhancing the brining process. HPU has the potential to
accelerate the brining of meat. US waves are not only able to affect the natural barri-
ers of the biological tissue, that is, cell wall or membrane, but it they can also induce
the movement of the brine within the tissue through microcirculations and cause the
microinjection of brine into the meat (Cárcel et al. 2007; McDonnell et al. 2013a,b).
The application of HPU both before and during brining has been examined by
many researchers. Reynolds et al. (1978) investigated the impact of sonication and
massaging of meat on the extractability of salt-soluble proteins in a ham roll. The
authors demonstrated a significant positive impact of sonication on the extractability
of salt-soluble proteins. This positive effect of US was not found in general. For
example, Vimini et al. (1983) did not find any significant difference in the extracted
salt-soluble protein in salted-only meat samples and meat subjected to salting and
sonication (four times for 5 min with 10 min intervals for 1 h of massage). The
treatment level may have a critical value after which an effect appears. Cárcel et al.
(1998) reported that more salt was absorbed in pork treated with US compared to a
control but was only statistically significant after exceeding a treatment threshold
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ANTTI
Tiedätkö Kaarlo, kun isä juoksi kilpaa suvella, niin hän- meni
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EERO
KAARLO
KORPI leikillisesti.
KORPI
KAARLO nauraen.
KORPI
Niin luulisi…
LIISA
ÄÄNIÄ (kummastuneita).
KAARLO hymähtäen.
ANNI
LIISA hymähtäen.
KORPI
KORPI katkerasti.
LIISA keskeyttäen.
(Kuuluu myönnytyksiä.)
LIISA
KORPI
Ota nyt mikä tahansa — sellainen, josta pidät…
LIISA ilostuen.
LIISA hartaasti.
Mistä sinä tiedät, voit väittää, että se olisi ollut sellaista Jumalan
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Sinähän muistat, että olin hieman sairas ja lisäksi väsynyt ylityöstä,
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KORPI
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LIISA liikutettuna.
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Mikä sinua vaivaa, Emil? Oletko saanut tietää jotain ikävää, jonkun
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KAARLO
KORPI
EMIL epäröiden.
HALONEN
LIISA lähtee.
HALONEN
Vaaralan Sanni!
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KORPI
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HALONEN
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HALONEN
LIISA
KORPI
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KAARLO
ANNI hämmästyen.
ANNI
ANNI
Kyllähän minä…
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KORPI
EMIL ilostuen.
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KORPI katkerasti.
Syömään ensin?
LIISAN ÄÄNI
EMIL pyytävästi.
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Niin isä, tulkaa vain syömään.
(Vaikenee.)
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EMIL käheästi.
(Äänettömyys.)
Esirippu.
Ensimmäinen näytös.
Toinen kuvaelma.
MESTARI uteliaasti.
MESTARI terävästi.
Ei ole ihmekään — kuinka niin?
POMO arastuen.
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(Menee.)
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MESTARI mielistellen.
ANNI