Sökning: "Meat quality"

Visar resultat 1 - 5 av 45 avhandlingar innehållade orden Meat quality.

  1. 1. Heat and Mass Transfer in Impingement Cooking. Aspects of Food Quality

    Författare :Urban Wählby; Chalmers tekniska högskola; []
    Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; cooking; impingement; meat; mass transfer; buns; food quality; heat transfer;

    Sammanfattning : Hot air impingement is a special form of forced convection, where the air is focused through the use of nozzles at a surface. In combination with rather high air velocities, a jet like phenomenon can evolve, which when used in for example cooking can achieve high heat transfer capacities. An Impingement oven prototype was constructed. LÄS MER

  3. 2. Factors Controlling Meat Quality of Pork in Relation to Breed and RN Genotype

    Författare :Åsa Josell; Livsmedelsteknik; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Food and drink technology; Livsmedelsteknik; NIR; rigor development; tenderness; RN gene; Meat quality; pork;

    Sammanfattning : The Hampshire breed was introduced as the terminal sire in Swedish slaughter pigs in the 1970s, mainly to reduce stress susceptibility and associated problems of meat quality, such as the meat being pale, soft and exudative (PSE). Since then, however, the RN – allele, a mutation which is only found in pure-bred Hampshire and in crosses with it, has been discovered. LÄS MER

  4. 3. Sensory quality of pork : Influences of rearing system, feed, genotype, and sex

    Författare :Anette Jonsäll; Uppsala universitet; []
    Nyckelord :LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; Domestic sciences; Sensory analysis; rearing system; genotype; sex; feed; pig; food quality; taste; muscle; Hushållsvetenskap; Domestic science and nutrition; Hushålls- och kostvetenskap;

    Sammanfattning : Hampshire crosses of different genotype and sex were used to investigate the effects of rearing system, feed and handling on sensory quality, consumer preference and cooking loss. A selected and trained panel carried out descriptive tests. Two preference tests were carrieout by, in each case, 200 consumers. LÄS MER

  5. 4. Glutathione peroxidase and selenium in meat - Tissue and species variation, thermal stability and selenium speciation

    Författare :Charlotte Daun; Kemiska institutionen; []
    Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; Nutrition; Näringslära; speciation of selenium; lipid oxidation; thermal stability; RN phenotype; ageing; meat; Glutathione peroxidase; selenium;

    Sammanfattning : Lipid oxidation is a major problem in muscle foods, leading to a loss in quality and nutritional value. It occurs in raw meat but is usually more pronounced in cooked meat. Since the demands of consumers for ready-to-eat foods have increased, the control of off-flavour in cooked meat is an important industrial problem. LÄS MER

  7. 5. Investigating the Feasibility of using Scandinavian Agricultural Side Streams for the Development of Novel High-Moisture Meat Analogues

    Författare :Izalin Zahari; Avdelningen för livsmedel och läkemedel; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; High-moisture extrusion HME ; meat analogues; plant-based meat; Scandinavian side-streams;

    Sammanfattning : Meat analogues are products that are supposed to resemble meat in terms of texture, flavour, and also sensory characteristics. They have recently become increasingly popular due to numerous issues related to health, religion, environmental impact and the growing number of vegetarians and vegans. LÄS MER