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<!DOCTYPE html><html><head><title>Meat and Meat Products: Technology, Chemistry and Microbiology - A. Varnam, Jane P. Sutherland - Google Books</title><link rel="stylesheet" href="/books/css/_a33f2a89320471e58c940b9287b9d4eb/kl_viewport_kennedy_full_bundle.css" type="text/css" /><link rel="stylesheet"href="https://fonts.googleapis.com/css2?family=Product+Sans:wght@400"><script src="/books/javascript/v2_a33f2a89320471e58c940b9287b9d4eb__en.js"></script><script>_OC_Hooks = ["_OC_Page", "_OC_SearchReload", "_OC_TocReload", "_OC_EmptyFunc", "_OC_SearchPage", "_OC_QuotePage" ];for (var _OC_i = 0; _OC_i < _OC_Hooks.length; _OC_i++) {eval("var " + _OC_Hooks[_OC_i] + ";");}function _OC_InitHooks () {for (var i = 0; i < _OC_Hooks.length; i++) {var func = arguments[i];eval( _OC_Hooks[i] + " = func;");}}</script><link rel="canonical" href="https://books.google.com/books/about/Meat_and_Meat_Products_Technology_Chemis.html?id=kiSJbpVy1IgC"/><meta property="og:url" content="https://books.google.com/books/about/Meat_and_Meat_Products_Technology_Chemis.html?id=kiSJbpVy1IgC"/><meta name="title" content="Meat and Meat Products: Technology, Chemistry and Microbiology"/><meta name="description" content="Meat and Meat Products integrates the fundamental disciplines of food science, such as chemistry and microbiology, with processing technology and product - related aspects such as criteria for acceptability. The book provides thoroughly integrated and up-to-date coverage of this important food group and by careful use of learning objectives, tables, figures, boxes and exercises, guides the professional and student alike through its user friendly and clear format. The book includes details of conversion of muscle into meat, uncooked, comminuted and re-formed meat products, cured and cooked meats and meat products, fermented meats and frozen and dried meats and meat products. The study of meat and meat products is a major part of most food science and technology courses, and is therefore invaluable to undergraduate students studying these disciplines and to those taking more specialized MSc or other postgraduate courses. As the book provides thorough coverage of all industrial aspects, including control points (HACCP), it is also of great use to food industry employees involved in product development, production management and quality assurance, especially those studying for professional qualifications. Academics involved in teaching elements of this subject and personnel involved in a regulatory capacity should also find this book ideal for their use. 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href=\"https://books.google.com.sg/url?id=kiSJbpVy1IgC\u0026pg=PA88\u0026q=http://www.springer.com/shop\u0026clientid=ca-print-springer-kluwer_academic\u0026linkid=1\u0026usg=AOvVaw1eUpUWInEg9dqn4G98TlIv\u0026source=gbs_pub_info_r\"\u003eSpringer Science \u0026amp; Business Media\u003c/a\u003e","is_ebook":false,"volumeresult":{"has_flowing_text":true,"has_scanned_text":true,"can_download_pdf":false,"can_download_epub":false,"is_pdf_drm_enabled":false,"is_epub_drm_enabled":false},"publisher":"Springer Science \u0026 Business Media","publication_date":"1995.12.31","subject":"Business \u0026 Economics","num_pages":430,"sample_url":"https://play.google.com/books/reader?id=kiSJbpVy1IgC\u0026source=gbs_vpt_hover","synposis":"Meat and Meat Products integrates the fundamental disciplines of food science, such as chemistry and microbiology, with processing technology and product - related aspects such as criteria for acceptability. The book provides thoroughly integrated and up-to-date coverage of this important food group and by careful use of learning objectives, tables, figures, boxes and exercises, guides the professional and student alike through its user friendly and clear format. The book includes details of conversion of muscle into meat, uncooked, comminuted and re-formed meat products, cured and cooked meats and meat products, fermented meats and frozen and dried meats and meat products. The study of meat and meat products is a major part of most food science and technology courses, and is therefore invaluable to undergraduate students studying these disciplines and to those taking more specialized MSc or other postgraduate courses. As the book provides thorough coverage of all industrial aspects, including control points (HACCP), it is also of great use to food industry employees involved in product development, production management and quality assurance, especially those studying for professional qualifications. Academics involved in teaching elements of this subject and personnel involved in a regulatory capacity should also find this book ideal for their use. 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Such enzymes have greatest activity at higher\u0026nbsp;..."},{"page_id":"PA81","page_number":"81","snippet_text":"... \u003cb\u003eproteolysis\u003c/b\u003e . High pressure processing is of considerable interest to the meat industry , but application at present is limited ( see pages 59 and 65 ) . ( b ) Factors affecting the extent of post - mortem glycolysis It is important to\u0026nbsp;..."},{"page_id":"PA86","page_number":"86","snippet_text":"... \u003cb\u003eproteolysis\u003c/b\u003e and the post - mortem rise in osmotic pressure appear to be of greatest importance . ( a ) Changes occurring in skeletal muscle during conditioning Skeletal muscle undergoes a number of changes during post- mortem storage\u0026nbsp;..."},{"page_id":"PA87","page_number":"87","snippet_text":"... \u003cb\u003eProteolysis\u003c/b\u003e during con- ditioning and subsequent loss of muscle integrity leads to a marked decline in longitudinal breaking strength ( b ) ... \u003cb\u003eProteolysis\u003c/b\u003e during conditioning \u003cb\u003eProteolysis\u003c/b\u003e was empirically recognized Chemistry 87."},{"page_id":"PA88","page_number":"88","snippet_text":"A. Varnam, Jane P. Sutherland. ( b ) \u003cb\u003eProteolysis\u003c/b\u003e during conditioning \u003cb\u003eProteolysis\u003c/b\u003e was empirically recognized as being of importance in changes during conditioning as early as 1917. Empirical recognition is now fully supported by\u0026nbsp;..."},{"page_id":"PA89","page_number":"89","snippet_text":"... \u003cb\u003eproteolytic\u003c/b\u003e systems may be directly or indirectly involved , includ- ing the multicatalytic protease of ... \u003cb\u003eproteolysis\u003c/b\u003e at pH values below 6.0 . Some workers have further argued that calpains are of only limited importance\u0026nbsp;..."},{"page_id":"PA90","page_number":"90","snippet_text":"... \u003cb\u003eproteolysis\u003c/b\u003e than cathepsins . In support of this conten- tion it has been noted that a significantly greater release of Ca2 * ions occurs below pH 6.0 , while the calpain - inhibitor calpastatin loses proportionately more activity than\u0026nbsp;..."},{"page_id":"PA91","page_number":"91","snippet_text":"... \u003cb\u003eproteolysis\u003c/b\u003e . Within a single species , proteins from slow - twitch muscles are markedly less susceptible to \u003cb\u003eproteolysis\u003c/b\u003e than those from fast - twitch . The ratio of the levels of \u003cb\u003eproteolytic\u003c/b\u003e enzymes to those of their inhibitors is also\u0026nbsp;..."},{"page_id":"PA109","page_number":"109","snippet_text":"... \u003cb\u003eproteolysis\u003c/b\u003e . Spoilage by psychro- philic Clostridium is reported infrequently and predisposing condi- tions are not known , since the meat involved has been of normal pH value , with a normal lactic acid microflora and stored at\u0026nbsp;..."},{"page_id":"PA149","page_number":"149","snippet_text":"... of adenosine triphosphate . Limited \u003cb\u003eproteolysis\u003c/b\u003e of the myosin heavy chain occurs during ageing and has an adverse effect on functional properties . Myofibrillar proteins also play a major role in fat stabilization Chemistry 149."},{"page_id":"PA186","page_number":"186","snippet_text":"... \u003cb\u003eproteolysis\u003c/b\u003e and lipolysis and the overall effect of ripening is similar to that of dry fermented sausages . There is also limited acid production . To some extent hams of this type may be regarded as fermented meat products , although\u0026nbsp;..."},{"page_id":"PA207","page_number":"207","snippet_text":"... may mean differences in the bio- chemical processes occurring . It seems likely that these would involve extent of change rather than fundamental nature . ( a ) \u003cb\u003eProteolysis\u003c/b\u003e Processing of dry - cured ham Chemistry 207."},{"page_id":"PA208","page_number":"208","snippet_text":"... \u003cb\u003eproteolytic\u003c/b\u003e activity . Stability is greater than would be expected and it has been postulated that NaCl , while reducing the rate of \u003cb\u003eproteolysis\u003c/b\u003e , plays a role in stabiliz- ing the enzyme in an active configuration . Muscle proteinase\u0026nbsp;..."},{"page_id":"PA209","page_number":"209","snippet_text":"... \u003cb\u003eproteolysis\u003c/b\u003e , the role of micro- organisms in lipolysis is , at most , very limited . As expected , \u003cb\u003eproteolysis\u003c/b\u003e proceeds most rapidly when ripening is at higher tem peratures and when NaCl content is lower . Type of pig also has an\u0026nbsp;..."},{"page_id":"PA217","page_number":"217","snippet_text":"... \u003cb\u003eproteolysis\u003c/b\u003e and lipolysis . Circumstantial evidence suggests that the \u003cb\u003eproteolytic\u003c/b\u003e and lipolytic activity of Micrococcus is significantly reduced at low oxygen tensions . Coagulase - negative species of Staphylococcus can also be\u0026nbsp;..."},{"page_id":"PA312","page_number":"312","snippet_text":"... \u003cb\u003eproteolytic\u003c/b\u003e activity and can liquefy the gelatin on the surface of canned ham . In some cases , the organism survives only in the centre of the can and produces sufficient \u003cb\u003eproteolytic\u003c/b\u003e enzymes for partial degradation of the muscle\u0026nbsp;..."},{"page_id":"PA326","page_number":"326","snippet_text":"... \u003cb\u003eproteolytic\u003c/b\u003e enzymes during ripening . The relative role of enzymes from micro - organ- isms and those derived from meat in flavour production is a matter of debate ( see pages 340-343 ) but Staphylococcus carnosus does appear to make a\u0026nbsp;..."},{"page_id":"PA328","page_number":"328","snippet_text":"... \u003cb\u003eproteolytic\u003c/b\u003e . 8. Must not produce large quantities of H2O2 . 9. Should be catalase - positive . 10. Should reduce nitrate . 11. Should enhance flavour of the finished sausage . 12. Should not produce biogenic amines . 13. Should not\u0026nbsp;..."},{"page_id":"PA335","page_number":"335","snippet_text":"... \u003cb\u003eproteolytic\u003c/b\u003e ( see pages 340-343 ) . Surface growth of moulds and yeasts modify the maturation process . Moulds have a particularly marked effect , with hyphae penetrating through the skin and deep into the meat mix . Metabolism of\u0026nbsp;..."},{"page_id":"PA339","page_number":"339","snippet_text":"... \u003cb\u003eproteolysis\u003c/b\u003e is significant , inter- action between lactic acid , ammonia , water content and buffering capacity of ... \u003cb\u003eproteolytic\u003c/b\u003e and lipolytic enzyme activity . The consistency of fermented sausage is largely determined by pH\u0026nbsp;..."},{"page_id":"PA351","page_number":"351","snippet_text":"... \u003cb\u003eproteolytic\u003c/b\u003e enzymes following cell death and lysis , and the production of bitter - tasting peptides . 7.4.3 Microbiological examination of fermented sausages Under the vast majority of circumstances microbiological examina- tion of\u0026nbsp;..."},{"page_id":"PA427","page_number":"427","snippet_text":"... \u003cb\u003eProteolysis\u003c/b\u003e dry cured hams 208-9 fermented sausages 339 , 340-2 meat conditioning 86 , 88-91 \u003cb\u003eProteolytic\u003c/b\u003e enzymes as meat tenderizers 64 Proteus 161 , 181 , 218 , 219 , 311 mirabilis 217 vulgaris 217 Proteus - Providencia group 310\u0026nbsp;...","page_url":"https://books.google.com.sg/books?id=kiSJbpVy1IgC\u0026pg=PA427\u0026vq=proteolysis\u0026dq=meat+freezing+today"}],"search_query_escaped":"proteolysis"},{});</script></div></div></div><script>(function() {var href = window.location.href;if (href.indexOf('?') !== -1) {var parameters = href.split('?')[1].split('&');for (var i = 0; i < parameters.length; i++) {var param = parameters[i].split('=');if (param[0] == 'focus') {var elem = document.getElementById(param[1]);if (elem) {elem.focus();}}}}})();</script>