Meat science
I process whole muscle meat and then I cook it (the meat goes directly after processing to thermal treatment). The process includes phospha…
#meat
Discussions tagged meat on FSTDESK. Browse 39 related threads.
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Ultrasound Application to Improve Meat Quality
High-intensity ultrasound offers an alternative to traditional methods of food preservation and is regarded as a green, versatile, popular,…
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Packaging Design Alternatives for Meat Products
This chapter connects the main requirements of meat product preservation with the most used plastic packaging structures, highlighting the…
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Drying Characteristics and Physical and Nutritional Properties of Shrimp Meat as Affected by Different Traditional Drying Techniques
The influence of different drying methods on physical and nutritional properties of shrimp meat was investigated in this study. Peeled shri…
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Effect of particle size of selected composite spices on storability of fried meat
Abstract of Article Meat is a good source of many nutrients and protein in the human diet. In this study, strips of marinated beef were dee…
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Vegan Meat Product Development
We are planning to launch global brand of Frozen Vegan Meat considering burger patty, nugget, crumbles, steak and some more innovative idea…
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Meat Distribution
Respected all Myself Prashanth I'm planing for fresh meat Distribution system in our Location My looking for Meat cutting Machineries etc..…
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High Hydrostatic Pressure Treatment of Meat Products
High hydrostatic pressure (HHP) treatment has been described to improve the microbiological safety and shelf life of ready-to-eat (RTE) mea…
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Critical Analysis of Pork QMRA Focusing on Slaughterhouses
Dear, I invite you to read my recent publication Critical Analysis of Pork QMRA Focusing on Slaughterhouses - Lessons from the Past and Fut…
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Shelf life of Australian red meat
Australian meat has a reputation around the world for excellent shelf life. The Australian meat industry produces meat products with shelf…
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Nutritional Composition of Meat
Meat ranks among one of the most significant, nutritious and favored food item available to masses, which aids in fulfilling most of their…
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Inhibition of Clostridium perfringens in High-Moisture, Uncured Turkey Products by Vinegar-Based Clean-Label Ingredients
Inhibition of Clostridium perfringens in High-Moisture, Uncured Turkey Products by Vinegar-Based Clean-Label Ingredients During Extended Co…
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Meat with cellular agriculture or with acellular agriculture
Hi all, What do you think about meat is produced with cellular agriculture or with acellular agriculture ? And do you think these technics…
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What are the main Criteria to include in monitoring of pH in Meat & Water?
Hi FSTDESK team, I have just purchased a HI98163 Professional Portable Meat pH Meter, and want to build a working document/sop in monitorin…
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GC-MS Meat fatty acid
Hello everyone, I need your help. I am a graduate student and I'm doing research on improving beef quality. In analysis, I want to look at…
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Effect of kiwi on meat texture
I want to study the effect of kiwi on the texture of meat. I propose the following method for a one day experiment: -marinate steak chunks…
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Phosphorus Pentoxide (P205) Determination Method
Hello, I would like to ask if anyone of you knows a reference method for P2O5 determination. Our lab uses Alkalimetric Titration (based on…
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What are your thoughts on Lab based meat (Cellular Agriculture) Pros/Cons
As you all must have seen recently quite few companies have already selling plant based meat, yet however cell based meat is entirely diffe…
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Effect of freezing
What is the effect of freezing on stir fry meat?
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Detect meat fraud with MasSpec Pen Technology in seconds
Wow, really interesting and usefull for meat industry. This special pen can dedect meat type in seconds. (adsbygoogle window.adsbygoogle []…
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Recommended shelf life of frozen beef patty under below conditions
Dear all, What would be the recommended shelf life of frozen beef patty, below are the processing steps. 1. Frozen beef blocks are defroste…
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Starch in meatballs
Hey, Are there any thumb rules regarding the starch recommend to use in meat balls. Any literature reference? I usually use bread crumbs an…
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Use of probiotics as preservatives in meat to extend shelf life
Do you know we can enhance food safety in meat and meat products by using useful bacteria instead of synthentic bacteria to promote shelf-l…
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Protein is good for meat analogue
Is quinoa protein is good for meat analogue?
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Sodium nitrite and paprika oleoresin discolouration
Hi Guys Just got a question about sodium nitrite and oleoresin, I am currently developing a premix for a cured meat and ran into some probl…
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Full Pot Roast recipe with half the meat
How would the final dish taste if one was to use a recipe for a 5 lb chuck roast and only used a 2 lb roast? Would the meat risk overseason…
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Question about phosphate application on meat
Hi Friends, Just a quick question about phosphate.. I understand that phosphate like SHMP as a long -chain phosphate is added in sausage fo…
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Autoclave mapping - Thermal validation in a Meat Food Industry
Hello everyone, I would like to know if there are any kind of books, articles to recommend regarding the following topics: - thermal valida…
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Sodium Nitrite and Caramel Flavour
Hi everyone, Hope all of you are great and safe. I am currently developing a premix for a cured meat, and we try to include the liquild car…
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Designing a Food/Water Microbial Testing Lab
I am trying to design a food & water microbial and physio-chem lab in the meat processing industry that I am currently working in. I need a…
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Chicken feather to edible meat
Through internet. I came to knew Sorawut Kittibanthorn have convert chicken feather into meat. Does its possible?. Whats its a basic science
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Freezing thawing and conversation meat
Hello I have to do a presentation on freezing and thawing and conversation meat, I need your help it's very important for me to do this bec…
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Plant based sea food
Hi, I'm working on plant based sea food and trying to achieve the texture of an actual animal product. Can anyone suggest me how to increas…
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Plant based meat formula
Please anyone to help with advise on formulations and procedures to produce Plant based meat?
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Sausage hard problem
Hellw everyone, I am facing a sudden problem. After fry in oil chicken Sausage outside becoming very hard but inside is okay. I do not use…
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Meat dry texture issue
hey, i need suggestion of experts my meat product after retort is dry texture, i will try to use sodium phosphate or sodium triphosphate so…
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Looking for elite researchers for alternative protein venture fund
Head of Science & Technology Counterfactual Ventures (CFV) architects high-impact alternative protein startups to enable a maximally sustai…
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Meat storage
Hi friends My self a food technologist in a meat processing factory. We sell fresh cut beef steaks MAP packed, in the market. We have a ser…
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From Farm to Fork: New Strategies for Quality Evaluation of Fresh Meat and Processed Meat Products
Meat production has increased globally over the past decades and is expected to keep growing. At the same time, consumers have become more…
Best discussions tagged meat
High-signal #meat discussions selected from replies, views and recent activity.
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Detect meat fraud with MasSpec Pen Technology in seconds
Wow, really interesting and usefull for meat industry. This special pen can dedect meat type in seconds. (adsbygoogle window.adsbygoogle []).push({}); You can detect food froud (m…
-
Nutritional Composition of Meat
Meat ranks among one of the most significant, nutritious and favored food item available to masses, which aids in fulfilling most of their body requirements. It has played a vital…
-
Packaging Design Alternatives for Meat Products
This chapter connects the main requirements of meat product preservation with the most used plastic packaging structures, highlighting the role of packaging on the extension of fo…
-
Ultrasound Application to Improve Meat Quality
High-intensity ultrasound offers an alternative to traditional methods of food preservation and is regarded as a green, versatile, popular, and promising emerging technology. Ultr…
-
Shelf life of Australian red meat
Australian meat has a reputation around the world for excellent shelf life. The Australian meat industry produces meat products with shelf lives ranging from a few days (entire cu…
-
Phosphorus Pentoxide (P205) Determination Method
Hello, I would like to ask if anyone of you knows a reference method for P2O5 determination. Our lab uses Alkalimetric Titration (based on the procedure) in determining the P2O5 c…
-
Use of probiotics as preservatives in meat to extend shelf life
Do you know we can enhance food safety in meat and meat products by using useful bacteria instead of synthentic bacteria to promote shelf-life? Let discuss
-
Effect of freezing
What is the effect of freezing on stir fry meat?