Quality attributes of muscle foods: [based on Quality attributes of muscle foods, a symposium sponsoredby the held March 29 - April 2, 1998, in Dallas, Texas]
Gespeichert in:
| Format: | Buch |
|---|---|
| Sprache: | Undetermined |
| Veröffentlicht: |
New York [u.a.]
Kluwer/Plenum Publ.
1999
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | IX, 433 S. Ill., graph. Darst. |
| ISBN: | 0306461161 |
Internformat
MARC
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| 245 | 1 | 0 | |a Quality attributes of muscle foods |b [based on Quality attributes of muscle foods, a symposium sponsoredby the held March 29 - April 2, 1998, in Dallas, Texas] |c ed. by Youling L. Xiong ... |
| 264 | 1 | |a New York [u.a.] |b Kluwer/Plenum Publ. |c 1999 | |
| 300 | |a IX, 433 S. |b Ill., graph. Darst. | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 650 | 0 | 7 | |a Fleischqualität |0 (DE-588)4136636-0 |2 gnd |9 rswk-swf |
| 655 | 7 | |0 (DE-588)1071861417 |a Konferenzschrift |y 1998 |z Dallas Tex. |2 gnd-content | |
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| 700 | 1 | |a Xiong, Youling L. |e Sonstige |4 oth | |
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| 999 | |a oai:aleph.bib-bvb.de:BVB01-008755684 | ||
Datensatz im Suchindex
| _version_ | 1804127548699836416 |
|---|---|
| adam_text | CONTENTS
1.
Quality Characteristics of Muscle Foods: An Overview
.................... 1
Youling L. Xiong, Chi-Tang Ho, and Fereidoon Shahidi
2.
Animal Production Origins of Some Meat Color and Flavor Attributes
........ 11
0.
A. Young, T. J. Braggins, J. West, and G. A. Lane
3.
Vitamin E: Effect on Meat Color and Flavor
............................. 31
Sharon L. Melton
4.
The High Energy Diet for Salmon: Effect of Fat on Muscle Quality
.......... 45
R. G. Ackman, T. A. Gill, and X. L. Xu
5.
Accumulation of Conjugated Linoleic Acid
(CLA)
in Tissues of Fish Fed Diets
Containing Various Levels of
Cla
................................. 61
Byeong-Dae Choi, Seok-Joong Kang, Yeong-Lae Ha, and Robert G. Ackman
6.
Quality and Shelf-Life of Meat in Case-Ready Modified Atmosphere Packaging
73
K. W. McMillin,
N.
Y. Huang,
С
P. Ho, and B. S. Smith
7.
Storage Stability of Meat Products as Affected by Organic and Inorganic
Additives and Functional Ingredients
.............................. 95
Ki Soon Rhee
8.
Current Status of Meat Flavor
........................................ 115
Sharon L. Melton
9.
Flavor of Lamb and Mutton
.......................................... 135
Jennifer J. Jamora and Ki Soon Rhee
10.
Effect of Castration and Slaughter Age on the Flavor of Sheepmeat
.......... 147
Jennifer M. Ames and Michelle M. Sutherland
11.
Role of Selected Precursors in Meat Flavor Formation
..................... 159
Linda J. Farmer, Terence D. J.
Hagan,
and Omiros
Paraskevas
VIII
Contents
12.
Effect
of Thiamin Oxidation on Thermal Formation of Meaty Aroma
Compounds
.................................................. 173
Chao-Ying
Tai,
Jun
Yang, and Chi-Tang Ho
13.
Quality Attributes of Muscle Foods as Affected by Nitrite and Nitrite-Free
Curing
...................................................... 191
Ronald B. Peggand Fereidoon Shahidi
14.
Effect of Cooking on Consumers Perceptions of Mackerel {Scomber scombrus)
of Poor Quality
............................................... 211
Cesarettin Alasalvar, Peter
С
Quantick, and John M. Grigor
15.
Muscle Extracellular Matrix: Role in Growth, Development, and Meat
Tenderness
................................................... 219
R. J. McCormick and A. L. Phillips
16.
Postmortem Mechanisms of Meat Tenderization: The Roles of the Structural
Proteins and the Calpain System
................................. 229
Elisabeth Huff-Lonergan and Steven M. Lonergan
17.
Controlling Endogenous Enzyme Activity in Seafood
..................... 253
Amaral
Sequeira-Munoz, Isaac
N.
A. Ashie, and Benjamin K. Simpson
18.
Oxidation of Fish Sarcoplasmic
Reticular
Lipids and Proteins
............... 269
Ayla Soyer and Herbert
O. Huitín
19.
Association of Malonaldehyde with Rabbit Myosin
Subfragment
1........... 277
A. J. King and
S. J.
Li
20.
Monoclonal Antibodies against Heat-Treated Muscle Proteins for Species
Identification and End-point Temperature Determination of Cooked Meats
287
Y-H. P. Hsieh,
F. C
Chen, and
N.
Djurdjevic
21.
The Role of Proteins in Water-Holding Capacity of Meat
................... 309
Riëtte
L. J. M.
van Laack
22.
Phosphate-Mediated Water Uptake, Swelling, and Functionality of the Myofibril
Architecture
.................................................. 319
Youling L. Xiong
23.
Water Immobilization in Low-Fat Meat Batters
.......................... 335
Phyllis J. Shand
24.
Advances in Determining Meat Emulsion Stability
........................ 353
S.
Barbut
25.
Muscle Polymorphism and Gelling Properties of Myofibrillar Proteins from
Poultry, Mammals, and Fish
..................................... 365
F. Lefèvre,
J. Culioli, S. Joandel-Monier, and A. Ouali
Contents
¡x
26.
Effect of Cathepsins
B, L, L-Like
and Calpain on the Protein Degradation of
Surimi
...................................................... 393
Shann-Tzong Jiang and Gen-Hung Chen
27.
The Role of Endogenous Proteases in Gel-Weakening of Beef Heart Surimi
.... 407
Baowu Wang and Youling L. Xiong
28.
Gelation Properties of Fish Proteins under Ohmic Heating
.................. 421
Jae W. Park and Jirawat Yongsawatdigul
Index
................................................................. 431
|
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| genre_facet | Konferenzschrift 1998 Dallas Tex. |
| id | DE-604.BV012866147 |
| illustrated | Illustrated |
| indexdate | 2024-07-09T18:35:06Z |
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| isbn | 0306461161 |
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| physical | IX, 433 S. Ill., graph. Darst. |
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| spelling | Quality attributes of muscle foods [based on Quality attributes of muscle foods, a symposium sponsoredby the held March 29 - April 2, 1998, in Dallas, Texas] ed. by Youling L. Xiong ... New York [u.a.] Kluwer/Plenum Publ. 1999 IX, 433 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Fleischqualität (DE-588)4136636-0 gnd rswk-swf (DE-588)1071861417 Konferenzschrift 1998 Dallas Tex. gnd-content Fleischqualität (DE-588)4136636-0 s DE-604 Xiong, Youling L. Sonstige oth Digitalisierung TU Muenchen application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=008755684&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Quality attributes of muscle foods [based on Quality attributes of muscle foods, a symposium sponsoredby the held March 29 - April 2, 1998, in Dallas, Texas] Fleischqualität (DE-588)4136636-0 gnd |
| subject_GND | (DE-588)4136636-0 (DE-588)1071861417 |
| title | Quality attributes of muscle foods [based on Quality attributes of muscle foods, a symposium sponsoredby the held March 29 - April 2, 1998, in Dallas, Texas] |
| title_auth | Quality attributes of muscle foods [based on Quality attributes of muscle foods, a symposium sponsoredby the held March 29 - April 2, 1998, in Dallas, Texas] |
| title_exact_search | Quality attributes of muscle foods [based on Quality attributes of muscle foods, a symposium sponsoredby the held March 29 - April 2, 1998, in Dallas, Texas] |
| title_full | Quality attributes of muscle foods [based on Quality attributes of muscle foods, a symposium sponsoredby the held March 29 - April 2, 1998, in Dallas, Texas] ed. by Youling L. Xiong ... |
| title_fullStr | Quality attributes of muscle foods [based on Quality attributes of muscle foods, a symposium sponsoredby the held March 29 - April 2, 1998, in Dallas, Texas] ed. by Youling L. Xiong ... |
| title_full_unstemmed | Quality attributes of muscle foods [based on Quality attributes of muscle foods, a symposium sponsoredby the held March 29 - April 2, 1998, in Dallas, Texas] ed. by Youling L. Xiong ... |
| title_short | Quality attributes of muscle foods |
| title_sort | quality attributes of muscle foods based on quality attributes of muscle foods a symposium sponsoredby the held march 29 april 2 1998 in dallas texas |
| title_sub | [based on Quality attributes of muscle foods, a symposium sponsoredby the held March 29 - April 2, 1998, in Dallas, Texas] |
| topic | Fleischqualität (DE-588)4136636-0 gnd |
| topic_facet | Fleischqualität Konferenzschrift 1998 Dallas Tex. |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=008755684&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
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