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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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Technology","Pid":"PA47","PgNum":"47","Order":60},{"Title":"23 Handing of byproducts","Pid":"PA69","PgNum":"69","Order":82},{"Title":"24 Meat inspection and quality assurance","Pid":"PA70","PgNum":"70","Order":83},{"Title":"25 Chemistry","Pid":"PA74","PgNum":"74","Order":87},{"Title":"26 Microbiology","Pid":"PA98","PgNum":"98","Order":111},{"Title":"Uncooked comminuted and reformed meat products","Pid":"PA121","PgNum":"121","Order":134},{"Title":"32 Technology","Pid":"PA123","PgNum":"123","Order":136},{"Title":"33 Chemistry","Pid":"PA146","PgNum":"146","Order":159},{"Title":"34 Microbiology","Pid":"PA153","PgNum":"153","Order":166},{"Title":"Cured meats","Pid":"PA167","PgNum":"167","Order":180},{"Title":"42 Technology","Pid":"PA168","PgNum":"168","Order":181},{"Title":"43 chemistry","Pid":"PA199","PgNum":"199","Order":212},{"Title":"44 Microbiology","Pid":"PA210","PgNum":"210","Order":223},{"Title":"Cooked meat and cooked meat 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products","Pid":"PA368","PgNum":"368","Order":381},{"Title":"84 Chemical and physical processes","Pid":"PA376","PgNum":"376","Order":389},{"Title":"85 Microbiology","Pid":"PA384","PgNum":"384","Order":397},{"Title":"Dried meats intermediate moisture meats and meat extracts","Pid":"PA387","PgNum":"387","Order":400},{"Title":"92 Technology","Pid":"PA389","PgNum":"389","Order":402},{"Title":"93 Chemistry","Pid":"PA406","PgNum":"406","Order":419},{"Title":"94 Microbiology","Pid":"PA410","PgNum":"410","Order":423},{"Title":"Further reading","Pid":"PA413","PgNum":"413","Order":426}]}},"max_resolution_image_width":1280,"max_resolution_image_height":2007,"quality_info":"We know this book has perfect quality.","volume_id":"kiSJbpVy1IgC","permission_info":"Pages displayed by permission of \u003ca class=link_aux href=\"https://books.google.com.sg/url?id=kiSJbpVy1IgC\u0026pg=PP6\u0026q=http://www.springer.com/shop\u0026clientid=ca-print-springer-kluwer_academic\u0026linkid=1\u0026usg=AOvVaw2p5GwJhbEcQfVDYYkPMrTD\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. ","my_library_url":"https://www.google.com/accounts/Login?service=print\u0026continue=https://books.google.com.sg/books%3Fop%3Dlibrary\u0026hl=en","is_magazine":false,"is_public_domain":false},{"enableUserFeedbackUI":true,"pseudocontinuous":true,"is_cobrand":false,"sign_in_url":"https://www.google.com/accounts/Login?service=print\u0026continue=https://books.google.com.sg/books%3Fid%3DkiSJbpVy1IgC%26printsec%3Dcopyright%26vq%3Dminimize%26source%3Dgbs_pub_info_r%26hl%3Den\u0026hl=en","isEntityPageViewport":false,"showViewportOnboarding":false,"showViewportPlainTextOnboarding":false},{"page":[{"pid":"PP6","src":"https://books.google.com.sg/books/content?id=kiSJbpVy1IgC\u0026pg=PP6\u0026img=1\u0026zoom=3\u0026hl=en\u0026sig=ACfU3U1Kb22x1-UV1ARCUEWWpuPNDteDqw","flags":0,"order":5,"uf":"https://books.google.com.sg/books_feedback?id=kiSJbpVy1IgC\u0026spid=AFLRE72Wg1AvHErLP3PStNPHf3bamnA8eENvvEd5jOY0LbfwqXH7dnQ\u0026ftype=0","vq":"minimize"},{"pid":"PP5","src":"https://books.google.com.sg/books/content?id=kiSJbpVy1IgC\u0026pg=PP5\u0026img=1\u0026zoom=3\u0026hl=en\u0026sig=ACfU3U1au2pKFIpFI7JfI9CmfcAKefH4nQ"}]},null,{"number_of_results":52,"search_results":[{"page_id":"PA26","page_number":"26","snippet_text":"... \u003cb\u003eminimized\u003c/b\u003e for economic reasons . Drip is also unsightly to the consumer and excessive drip is a negative determinant of meat quality ( see page 10 ) . Water - holding capacity is therefore an important quality para- meter and is defined\u0026nbsp;..."},{"page_id":"PA32","page_number":"32","snippet_text":"... \u003cb\u003eminimized\u003c/b\u003e ( see below ) . It should also be empha- sized that knowledge of the ecology of pathogens on farms is often far from complete . This is illustrated by Escherichia coli O157 : H7 , which is considered to be predominantly of\u0026nbsp;..."},{"page_id":"PA48","page_number":"48","snippet_text":"... \u003cb\u003eminimized\u003c/b\u003e by maintaining , as far as possible , a calm atmosphere ; and certainly the gratuitous cruelty still seen at some cattle markets can only be condemned . Animals and birds should only be transported in correctly designed\u0026nbsp;..."},{"page_id":"PA52","page_number":"52","snippet_text":"... \u003cb\u003eminimized\u003c/b\u003e to reduce weight loss , the dryness of the skin is an important factor in controlling microbial growth . Following cooling , pork is often broken into deboned primal joints for dis- tribution . The primal joints may be vacuum\u0026nbsp;..."},{"page_id":"PA53","page_number":"53","snippet_text":"... addition to removing debris , is important in removal of micro - organisms . To \u003cb\u003eminimize\u003c/b\u003e attachment by bacteria , delays in washing should be avoided . Evisceration may be carried out manually or mechanically . It Technology 53."},{"page_id":"PA54","page_number":"54","snippet_text":"... \u003cb\u003eminimize\u003c/b\u003e contamination of the carcass with intestinal contents . Equally , incomplete evisceration can lead to rapid spoilage and taints and a high level of control and inspection is necessary at this stage . Giblets are handled\u0026nbsp;..."},{"page_id":"PA55","page_number":"55","snippet_text":"... \u003cb\u003eminimized\u003c/b\u003e by implementation of stringent precautions during operation and by good sanitation at the end of each working period . Several codes of practice have been developed , that of the EC requiring an overall water usage of 2.5-6.0\u0026nbsp;..."},{"page_id":"PA61","page_number":"61","snippet_text":"... \u003cb\u003eminimizing\u003c/b\u003e attachment of bacteria to the skin , rather than through bactericidal properties . The AvGard® process requires special equipment ( Figure 2.3 ) , but efforts are being made to incorporate treatment into a normal processing\u0026nbsp;..."},{"page_id":"PA80","page_number":"80","snippet_text":"... \u003cb\u003eminimizing\u003c/b\u003e the effects of cold shortening is to alter the method of carcass suspension . This redistributes tensions within the muscles so that shortening can be prevented in the most important parts of the carcass . In beef carcasses\u0026nbsp;..."},{"page_id":"PA113","page_number":"113","snippet_text":"... \u003cb\u003eminimized\u003c/b\u003e where the birds have been starved prior to slaughter or where a diet leading to a low final pH value in the caecum is fed . Rate of greening is directly related to growth of H2S - producing bacteria and thus to storage\u0026nbsp;..."},{"page_id":"PA120","page_number":"120","snippet_text":"... \u003cb\u003eminimize\u003c/b\u003e problems of spoilage and what further information would you require about the organism to test their suitability ? ( Dainty , R.H. , Edwards , R.A. and Hibbard , C.M. , 1989 , Journal of the Science of Food and Agriculture , 49\u0026nbsp;..."},{"page_id":"PA129","page_number":"129","snippet_text":"... total recipe and is impor- tant in increasing meat binding and providing fluid conditions during fat chopping . It is usual to add up to 50 % of the water as ice to \u003cb\u003eminimize\u003c/b\u003e temperature rise , and microbial growth , during Technology 129."},{"page_id":"PA130","page_number":"130","snippet_text":"A. Varnam, Jane P. Sutherland. to \u003cb\u003eminimize\u003c/b\u003e temperature rise , and microbial growth , during chopping . Water , used directly or for manufacture of ice , should be of potable quality and satisfactory chemical composition . ( c ) Rusk Rusk\u0026nbsp;..."},{"page_id":"PA136","page_number":"136","snippet_text":"... \u003cb\u003eminimize\u003c/b\u003e the problem by enzymic degradation . Ante - mortem injection of chicken legs with papain has been used suc- cessfully to degrade collagen , but is an expensive procedure and not universally acceptable to consumers . An\u0026nbsp;..."},{"page_id":"PA137","page_number":"137","snippet_text":"... \u003cb\u003eminimized\u003c/b\u003e to avoid over - firm binding . Extrusion moulding involves forcing the mix through an orifice into a moulding chamber . Depending on the design of the machine , considerable shear stress is induced . Meat fibres tend to become\u0026nbsp;..."},{"page_id":"PA141","page_number":"141","snippet_text":"... \u003cb\u003eminimizing\u003c/b\u003e water loss and maintaining desirable coloura- tion . Similarly , there have been conflicting reports concerning the effect of the presence of an algin / calcium gel on the microbial sta- bility of meat products . On most\u0026nbsp;..."},{"page_id":"PA144","page_number":"144","snippet_text":"... \u003cb\u003eminimize\u003c/b\u003e contact between the meat and released fat and consequently allow a higher level of \u0026#39; cooking out \u0026#39; . The principle is the same as grilling commi- nutes on a griddle , rather than pan frying , and is only applicable to products\u0026nbsp;..."},{"page_id":"PA148","page_number":"148","snippet_text":"... \u003cb\u003eminimized\u003c/b\u003e by modern milling and processing techniques for soya . 3.3.4 Physical and chemical nature of comminuted and re- formed meat products The functional properties of the myofibrillar proteins of meat are of major significance in\u0026nbsp;..."},{"page_id":"PA173","page_number":"173","snippet_text":"... \u003cb\u003eminimized\u003c/b\u003e by resting and feeding pigs before slaughter . Feeding of sugar has also been used to reduce the incidence of high pH value meat , it being common practice in Northern Ireland to feed 1 kg of sugar some 16 hours before\u0026nbsp;..."},{"page_id":"PA175","page_number":"175","snippet_text":"... \u003cb\u003eminimize\u003c/b\u003e loss during cooking . Some hams are produced using arterial injection , a process developed in the USA rather than Wiltshire that involves injection of brine into the open ends of arteries and requires considerable skill . Its\u0026nbsp;..."},{"page_id":"PA183","page_number":"183","snippet_text":"... \u003cb\u003eminimizing\u003c/b\u003e plant refrig- eration load . Electrical stimulation may also be applied to carcasses immediately after slaughter , despite the fact that electrical stimula- tion of pork is generally considered to be associated with pale\u0026nbsp;..."},{"page_id":"PA187","page_number":"187","snippet_text":"... \u003cb\u003eminimize\u003c/b\u003e microbial growth before penetration of curing ingredients . In some cases , the diet of the pig is considered to be of major importance in determining the characteristics of the ham . Some types of Spanish ham , for example\u0026nbsp;..."},{"page_id":"PA188","page_number":"188","snippet_text":"... \u003cb\u003eminimize\u003c/b\u003e bacterial growth . Penetration of salt through the interior tissues occurs during the post - salting stage . Hams must also be maintained at \u0026lt; 3.5 ° C during this stage to prevent growth of Clostridium . This is a critical\u0026nbsp;..."},{"page_id":"PA189","page_number":"189","snippet_text":"... \u003cb\u003eminimize\u003c/b\u003e moisture loss during further heating and \u0026#39; texturizing \u0026#39; through rollers to prevent excessive distortion of the rashers . 4.2.7 Curing of other meats Many types of meat other than pork are cured , although in some cases ( such\u0026nbsp;..."},{"page_id":"PA191","page_number":"191","snippet_text":"... \u003cb\u003eminimize\u003c/b\u003e water loss during frying and flavouring is used to enhance the similarity with bacon . 4.2.8 Low NaCl and low nitrite ( \u0026#39; nitrite - free \u0026#39; ) bacon To a large extent , the driving force behind the development of low NaCl bacon\u0026nbsp;..."},{"page_id":"PA192","page_number":"192","snippet_text":"... \u003cb\u003eminimizes\u003c/b\u003e lipid oxidation and Table 4.5 Factors affecting risk from nitrosamines in cured meats Nitrosamines present at point of consumption Input nitrite concentration Method of cooking Residual nitrite concentration at time of cooking\u0026nbsp;..."},{"page_id":"PA194","page_number":"194","snippet_text":"... \u003cb\u003eminimize\u003c/b\u003e nitrosamine formation at any given nitrite level . 4.2.9 Ancillary operations ( a ) Smoking and drying The original purpose of smoking was to increase the storage life as a consequence of surface drying ( and the resulting\u0026nbsp;..."},{"page_id":"PA195","page_number":"195","snippet_text":"... \u003cb\u003eminimize\u003c/b\u003e moisture loss . Within limits , any temperature regimen may be used , but two are most common . The first , \u0026#39; cold smoking \u0026#39; ( low temperature / long time ) , involves smoking at 32-38 ° C for 15-18 hours . The second , \u0026#39; hot\u0026nbsp;..."},{"page_id":"PA201","page_number":"201","snippet_text":"... \u003cb\u003eminimize\u003c/b\u003e their production . In model systems , all nitrite ( labelled with the stable 15N isotope ) could be recovered and accounted for as nitrate , nitrosylmyoglobin , gaseous nitrogen compounds and residual nitrite . In non - haem\u0026nbsp;..."},{"page_id":"PA214","page_number":"214","snippet_text":"... \u003cb\u003eminimize\u003c/b\u003e problems with mould growth . Although spoilage of bacon usually involves surface growth , internal spoilage can cause severe problems . The incidence has been reduced , largely due to improvements in refrigeration and improved\u0026nbsp;..."},{"page_id":"PA215","page_number":"215","snippet_text":"... \u003cb\u003eminimize\u003c/b\u003e this problem ( see page 175 ) . Bacterial slimes may develop in this area and cause taint , especially if the membrane surrounding the scapula has been broken or otherwise damaged and the meat exposed during butchery\u0026nbsp;..."},{"page_id":"PA226","page_number":"226","snippet_text":"... \u003cb\u003eminimizing\u003c/b\u003e undesirable effects , such as shrinkage . A cook - value ( C - value ) analogous to the F - value used in sterilization has been proposed : C = St。10 ( T ) - 100 / ZJ dt where C = cook - value in equivalent minutes at 100\u0026nbsp;..."},{"page_id":"PA231","page_number":"231","snippet_text":"... \u003cb\u003eminimize\u003c/b\u003e hands - on operations . In some cases , however , handling is inevitable . These include the rebagging of cooked joints and the assembly of ready - meals . A further trend in some countries is production of a basic bulk\u0026nbsp;..."},{"page_id":"PA232","page_number":"232","snippet_text":"... \u003cb\u003eminimize\u003c/b\u003e the risk of its becoming a reservoir of micro - organisms . Contamination of food by condensation or splashes from floors must be prevented . Drains must be correctly cleaned and main- tained and flow must be from cooked areas\u0026nbsp;..."},{"page_id":"PA242","page_number":"242","snippet_text":"... \u003cb\u003eminimize\u003c/b\u003e oxidative deterioration of the fat . Pies for chilled distribution are baked at the producing factory . Baking is required only to cook the pastry , although heating of the filling inevitably occurs and is sufficient to kill\u0026nbsp;..."},{"page_id":"PA244","page_number":"244","snippet_text":"... \u003cb\u003eminimizing\u003c/b\u003e microbial spoilage and a rapid rate of staling . It is considered that micro- biological ... \u003cb\u003eminimize\u003c/b\u003e temperature fluctuations during storage to prevent condensation under the lid of the pie , or between the\u0026nbsp;..."},{"page_id":"PA253","page_number":"253","snippet_text":"... \u003cb\u003eminimize\u003c/b\u003e risk during production of ready - meals should be devised as early as possible in product development . By this means , it is possible to reduce hands - on operations to a minimum . Consideration should also be given during\u0026nbsp;..."},{"page_id":"PA303","page_number":"303","snippet_text":"... \u003cb\u003eminimized\u003c/b\u003e . In the canning industry as a whole , incubation of processed cans and examina- tion for gas production are often used as a means of verifying correct processing . Specifications for canned hams may Include this procedure\u0026nbsp;..."},{"page_id":"PA323","page_number":"323","snippet_text":"... \u003cb\u003eminimizes\u003c/b\u003e smearing and the coating of meat particles with a layer of fat , which limits water loss during drying ... \u003cb\u003eminimize\u003c/b\u003e fat smearing . A few types of fermented sausage are not stuffed into casings but are pressed into moulds\u0026nbsp;..."},{"page_id":"PA360","page_number":"360","snippet_text":"... \u003cb\u003eminimize\u003c/b\u003e reheating of the frozen material . Minimal surface defrosting is necessary to \u003cb\u003eminimize\u003c/b\u003e product loss and handling difficulties and to prevent the blocks freezing together in storage . A further type of contact freezer consists\u0026nbsp;..."},{"page_id":"PA362","page_number":"362","snippet_text":"... \u003cb\u003eminimizing\u003c/b\u003e chilled air loss at exit and entry ports . Thermal conditions are also easily controlled to maintain a high humidity and thus \u003cb\u003eminimize\u003c/b\u003e freezer burn . The freezers consist of a series of unit coolers com- prising air coolers\u0026nbsp;..."},{"page_id":"PA364","page_number":"364","snippet_text":"... \u003cb\u003eminimized\u003c/b\u003e . From an economic viewpoint , however , the low moisture loss must be balanced against the relatively low cryogenic efficiency ( see below ) . Liquid N2 tends to be expensive and its use can be economically marginal , even\u0026nbsp;..."},{"page_id":"PA367","page_number":"367","snippet_text":"... \u003cb\u003eminimized\u003c/b\u003e by slow thawing , which allows at least some fluid to be readsorbed . Matching thawing rate with freezing rate does , of course , require that the conditions of freezing are known to those responsible for the thawing process\u0026nbsp;..."},{"page_id":"PA368","page_number":"368","snippet_text":"... \u003cb\u003eminimize\u003c/b\u003e microbial growth . 5. Freezing should be in accordance with predetermined parameters . 6. Frozen meat must be stored at correct temperatures throughout its storage life . BOX 8.3 The year of the pig Although red meat 368 Frozen\u0026nbsp;..."},{"page_id":"PA370","page_number":"370","snippet_text":"... \u003cb\u003eminimize\u003c/b\u003e oxidative deterioration . Retail cuts of red meat and poultry portions may also be frozen using blast freezers . Cryogenic freezing , however , leads to improved quality with small pieces . Brine immersion freezing has been\u0026nbsp;..."},{"page_id":"PA371","page_number":"371","snippet_text":"... \u003cb\u003eminimize\u003c/b\u003e damage to functional properties . Addition of sucrose and sorbitol to minced pork before freezing was found to improve gelling properties during subsequent use in cooked meat products , but use of these compounds is limited by\u0026nbsp;..."},{"page_id":"PA373","page_number":"373","snippet_text":"... \u003cb\u003eminimizing\u003c/b\u003e rancidity but not eliminating it . Packing in nitrogen can also be used , but frozen bacon is not a premium product and the extra cost is difficult to justify . Cooked cured meats have rarely been frozen in the past . The\u0026nbsp;..."},{"page_id":"PA375","page_number":"375","snippet_text":"... \u003cb\u003eminimize\u003c/b\u003e temperature fluctuations during storage and transport . In large operations pro- duction is continuous ... \u003cb\u003eMinimizing\u003c/b\u003e temperature fluctuation during storage and distribution is a matter of providing suitable cold stores\u0026nbsp;..."},{"page_id":"PA380","page_number":"380","snippet_text":"... \u003cb\u003eminimize\u003c/b\u003e free energy . Water transport between crystals of different sizes involves a melting process at the small crystals , with diffusion and solidification on the large crystals . Recrystallization occurs to some extent at constant\u0026nbsp;..."},{"page_id":"PA396","page_number":"396","snippet_text":"... \u003cb\u003eminimize\u003c/b\u003e this phenomenon . Dried meat , whether pressed or not , must be protected from moisture and should be packed in material of low water permeability . Product for export to hot climates may be packed in cans and flushed with\u0026nbsp;..."},{"page_id":"PA401","page_number":"401","snippet_text":"... \u003cb\u003eminimize\u003c/b\u003e growth of yeasts and moulds . This objec- tive may be achieved by lowering the a^ level to below 0.85 , either by physical removal of some of the water or by the use of ingredients which lower the a^ level of the native water\u0026nbsp;..."},{"page_id":"PA402","page_number":"402","snippet_text":"... \u003cb\u003eminimizes\u003c/b\u003e toughening and results in a fully moist product . Traditionally salt or sugars have been used as humectants , but in many products these have an unacceptable effect on flavour . Most modern formulations are based on glycerol\u0026nbsp;..."}],"search_query_escaped":"minimize"},{});</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>