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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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href=\"https://books.google.com.sg/url?id=kiSJbpVy1IgC\u0026pg=PA399\u0026q=http://www.springer.com/shop\u0026clientid=ca-print-springer-kluwer_academic\u0026linkid=1\u0026usg=AOvVaw0zvBcSOwJpVazWTNh2S94S\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%26pg%3DPA399%26lpg%3DPA400%26dq%3Dmeat%2Bfreezing%2Btoday%26hl%3Den\u0026hl=en","isEntityPageViewport":false,"showViewportOnboarding":false,"showViewportPlainTextOnboarding":false},{"page":[{"pid":"PA399","highlights":[{"X":175,"Y":214,"W":31,"H":14},{"X":257,"Y":263,"W":53,"H":13}],"flags":8,"order":412,"vq":"meat freezing today"}]},null,{"number_of_results":53,"search_results":[{"page_id":"PP8","snippet_text":"... \u003cb\u003eFrozen meat\u003c/b\u003e and \u003cb\u003emeat\u003c/b\u003e products 355 8.1 Introduction 355 8.2 Technology of \u003cb\u003efreezing\u003c/b\u003e 357 8.3 Technology of \u003cb\u003efrozen meats\u003c/b\u003e and \u003cb\u003emeat\u003c/b\u003e products 368 8.4 Chemical and physical processes 376 8.5 Microbiology 384 9 Dried \u003cb\u003emeats\u003c/b\u003e , intermediate moisture\u0026nbsp;..."},{"page_id":"PA43","page_number":"43","snippet_text":"... \u003cb\u003efreezing\u003c/b\u003e . 1.12.4 Cryptosporidium parvum The importance of Cr . parvum as a cause of human disease has only been ... \u003cb\u003eCurrent\u003c/b\u003e , W.L. and Owen , R.L. , 1989 , in Enteric Infection , ( eds . M.J.G. Farthing and G.T. Keusch ) , Chapman\u0026nbsp;..."},{"page_id":"PA44","page_number":"44","snippet_text":"... \u003cb\u003emeat\u003c/b\u003e , although an occasional fluke may still be found during consumption of liver from a lightly infected animal . The adult fluke , which is ... \u003cb\u003efreezing\u003c/b\u003e . ( b ) Sarcocystis spp . Sarcocystes are primarily parasites 44 Introduction."},{"page_id":"PA51","page_number":"51","snippet_text":"... \u003cb\u003efreezing\u003c/b\u003e of whole carcasses is common . ( c ) Pigs Figs differ from cattle and sheep , not only in their propensity ... \u003cb\u003ecurrent\u003c/b\u003e is disconnected . Spasms can result in \u0026#39; blood splash \u0026#39; due to rupture of minor blood vessels\u0026nbsp;..."},{"page_id":"PA53","page_number":"53","snippet_text":"... ( \u003cb\u003eFreezing\u003c/b\u003e ) Distribution Figure 2.2 Conventional processing of chickens and turkeys . tend to have a longer shelf life . A number of attempts have been made to combine scalding with decontamination ( see page 61 ) . Defeathering is now\u0026nbsp;..."},{"page_id":"PA66","page_number":"66","snippet_text":"... \u003cb\u003efreezing\u003c/b\u003e ( see Chapter 8 , pages 368-370 ) but \u003cb\u003efrozen meat\u003c/b\u003e is per- ceived as being of low quality and is either sold at a lower price or defrosted and sold as fresh . In the latter case , it is often \u0026#39; forgotten \u0026#39; that the \u003cb\u003emeat\u003c/b\u003e was once\u0026nbsp;..."},{"page_id":"PA68","page_number":"68","snippet_text":"... \u003cb\u003efreezing\u003c/b\u003e with CO2 snow , but these represent only a partial solution . Use is now made of bulk storage at ca. -1.5 掳 C , in an atmosphere of 100 % CO2 , economics dictating that the cold store must be filled and emptied in single\u0026nbsp;..."},{"page_id":"PA80","page_number":"80","snippet_text":"... cold shortening . The key lies in chilling in air at -20 掳 C , the absence of cold shortening being attributed to skeletal restraint of the carcass and \u0026#39; hardening \u0026#39; of the surface without \u003cb\u003efreezing\u003c/b\u003e . Although temperature is of major\u0026nbsp;..."},{"page_id":"PA84","page_number":"84","snippet_text":"... \u003cb\u003emeat\u003c/b\u003e inactivates glycolytic enzymes and fixes the pH at the value attained when inactivation occurred . In theory \u003cb\u003emeat\u003c/b\u003e cooked pre - rigor is very tender , but in practice rigor may commence during cooking . \u003cb\u003eFreezing meat\u003c/b\u003e either before\u0026nbsp;..."},{"page_id":"PA105","page_number":"105","snippet_text":"... \u003cb\u003emeat\u003c/b\u003e have been stored at ca. 0 掳 C to obtain an extended storage life . Moulds were of historic importance on carcass \u003cb\u003emeat\u003c/b\u003e stored for extended periods at temperatures just above \u003cb\u003efreezing\u003c/b\u003e , but have little or no relevance to modern\u0026nbsp;..."},{"page_id":"PA112","page_number":"112","snippet_text":"... \u003cb\u003efreeze\u003c/b\u003e , but not the \u003cb\u003emeat\u003c/b\u003e , resulting in a sig- nificant fall in a level . Storage life is markedly extended and yeasts may comprise a significant proportion of the microflora . Species of Cryptococcus and Candida are the most common\u0026nbsp;..."},{"page_id":"PA129","page_number":"129","snippet_text":"... \u003cb\u003efreeze\u003c/b\u003e salted , pre - rigor \u003cb\u003emeat\u003c/b\u003e , but this results in a loss of functional properties . This problem can be overcome by cryostabil- ization of the \u003cb\u003emeat\u003c/b\u003e by the pre - \u003cb\u003efreezing\u003c/b\u003e addition of Polydextrose庐 , a non - sweet dextrose polymer\u0026nbsp;..."},{"page_id":"PA138","page_number":"138","snippet_text":"... \u003cb\u003efreezing\u003c/b\u003e to maintain integrity . Some innovation involves presentation rather than technology . An example is the do - it - yourself burger kit , which consists of burgers , packaged together with sesame buns and individual packs of\u0026nbsp;..."},{"page_id":"PA143","page_number":"143","snippet_text":"... cold solubility and \u003cb\u003efreeze\u003c/b\u003e - thaw characteristics . The presence of NaCl in solution inhibits swelling of the carragee- nan but this difficulty may be overcome by the use of NaCl encap- sulated with partially hydrogenated vegetable oil\u0026nbsp;..."},{"page_id":"PA270","page_number":"270","snippet_text":"... \u003cb\u003efreeze\u003c/b\u003e denaturation ) may interfere with cross- linking and result in a weak gel structure . Many types of muscle protein can form heat - set gels , but myosin is recognized as being of greatest importance in \u003cb\u003emeat\u003c/b\u003e products . Actin is\u0026nbsp;..."},{"page_id":"PA324","page_number":"324","snippet_text":"... \u003cb\u003efreeze\u003c/b\u003e - dried spore suspensions , and yeast cultures as \u003cb\u003efreeze\u003c/b\u003e - dried cells . Suspensions are prepared in vats of water into which the sausages are dipped . This is a simple and effective means of inoculation , but vats and ancillary\u0026nbsp;..."},{"page_id":"PA331","page_number":"331","snippet_text":"... \u003cb\u003efreeze\u003c/b\u003e - dried form and require reconstitution in water before addition to the sausage mix . Reconstituted cultures can be used directly , but it is usual to resus- citate the organisms by holding the reconstituted starter for 18-24\u0026nbsp;..."},{"page_id":"PA356","page_number":"356","snippet_text":"... \u003cb\u003emeat frozen\u003c/b\u003e foods becoming avail- able . In terms of consumption , however , the most important devel- opment was the availability of \u003cb\u003efrozen\u003c/b\u003e chickens , which completely changed \u003cb\u003emeat\u003c/b\u003e - eating habits in many countries . BOX 8.1 The\u0026nbsp;..."},{"page_id":"PA358","page_number":"358","snippet_text":"... \u003cb\u003efreezing\u003c/b\u003e in early processes was low but later work by the eponymous Clarence Birdseye , amongst others , showed that the quality of the thawed product was ... \u003cb\u003efreezing\u003c/b\u003e is difficult to define . This 358 \u003cb\u003eFrozen meat\u003c/b\u003e and \u003cb\u003emeat\u003c/b\u003e products."},{"page_id":"PA359","page_number":"359","snippet_text":"... \u003cb\u003etoday\u003c/b\u003e . Plate freezers consist of a series of hollow , refrigerated plates , which may be of vertical or horizontal config- uration ( Figure 8.1 ) . The space between the plates is ... \u003cb\u003efreezer\u003c/b\u003e . Horizontal Technology of \u003cb\u003efreezing\u003c/b\u003e 359."},{"page_id":"PA360","page_number":"360","snippet_text":"... \u003cb\u003efreezing\u003c/b\u003e ready - meals packed in rectangular plastic containers ( inner packaging ) . The most suitable formulations are those which have a high liquid compo ... \u003cb\u003efreezing\u003c/b\u003e is used for flat comminutes ,. 360 \u003cb\u003eFrozen meat\u003c/b\u003e and \u003cb\u003emeat\u003c/b\u003e products."},{"page_id":"PA361","page_number":"361","snippet_text":"... \u003cb\u003eFreezing\u003c/b\u003e by contact with a cooled liquid has the advantages of a high heat transfer coefficient and the ability to ... \u003cb\u003eToday\u003c/b\u003e forced air circulation ( blast \u003cb\u003efreezing\u003c/b\u003e ) is used in even the smallest commercial installations . Cold\u0026nbsp;..."},{"page_id":"PA362","page_number":"362","snippet_text":"... \u003cb\u003efreezing\u003c/b\u003e time for the whole batch . Continuous blast freezers are now almost universal in large - scale applications . The most common type is in the form of an insulated tunnel , through which product ... \u003cb\u003eFrozen meat\u003c/b\u003e and \u003cb\u003emeat\u003c/b\u003e products."},{"page_id":"PA364","page_number":"364","snippet_text":"... \u003cb\u003efreezing\u003c/b\u003e through use of cryogens are , however , restricted to fairly small pieces of \u003cb\u003emeat\u003c/b\u003e . With larger pieces , the heat transfer properties of the \u003cb\u003emeat\u003c/b\u003e become limiting . Problems also arise due to cracking as a result of expansion of\u0026nbsp;..."},{"page_id":"PA366","page_number":"366","snippet_text":"... \u003cb\u003efreezing\u003c/b\u003e . It is ironic that while the \u003cb\u003efrozen\u003c/b\u003e food industry must overcome problems leading to pre- mature thawing , deliberate thawing can cause difficulties in other parts of the food industry . In ... \u003cb\u003eFrozen meat\u003c/b\u003e and \u003cb\u003emeat\u003c/b\u003e products."},{"page_id":"PA367","page_number":"367","snippet_text":"... \u003cb\u003emeat\u003c/b\u003e will also lead to increased microbial growth rate . Thawing in air may involve no more than placing the \u003cb\u003efrozen\u003c/b\u003e ... \u003cb\u003efreezing\u003c/b\u003e rate . Few , if any , problems result from fast thawing of fast - \u003cb\u003efrozen meat\u003c/b\u003e . Slow thawing of fast\u0026nbsp;..."},{"page_id":"PA368","page_number":"368","snippet_text":"... \u003cb\u003eFROZEN MEATS\u003c/b\u003e AND \u003cb\u003eMEAT\u003c/b\u003e PRODUCTS \u003cb\u003eFreezing\u003c/b\u003e is not a process intended to enhance quality , or to change fundamentally the physical nature or eating quality of food . With some significant exceptions ( see pages 372-373 ) , \u003cb\u003efreezing\u003c/b\u003e is a\u0026nbsp;..."},{"page_id":"PA369","page_number":"369","snippet_text":"... Foods , May 1994 , 27. ) primarily for domestic markets . Imported carcass \u003cb\u003emeat\u003c/b\u003e is usually broken down into retail cuts at the importing country but \u003cb\u003emeat\u003c/b\u003e may also be butchered before \u003cb\u003efreezing\u003c/b\u003e . There is a substantial domestic trade in\u0026nbsp;..."},{"page_id":"PA370","page_number":"370","snippet_text":"A. Varnam, Jane P. Sutherland. stimulated \u003cb\u003ebeef\u003c/b\u003e was best at \u003cb\u003efreezing\u003c/b\u003e rates of 2.5 cm / h , while that of electrically stimulated \u003cb\u003ebeef\u003c/b\u003e was best at 1.8 cm / h . \u003cb\u003eFreezing\u003c/b\u003e of \u003cb\u003emeat\u003c/b\u003e requires relatively large amounts of energy and hot deboning\u0026nbsp;..."},{"page_id":"PA371","page_number":"371","snippet_text":"... \u003cb\u003efreezing\u003c/b\u003e was found to improve gelling properties during subsequent use in cooked \u003cb\u003emeat\u003c/b\u003e products , but use of these compounds is limited by exces- sive sweetness . Various non - sweet alternatives have been success- fully used including\u0026nbsp;..."},{"page_id":"PA373","page_number":"373","snippet_text":"... \u003cb\u003emeat\u003c/b\u003e pieces is not sufficiently strong to enable the product to be handled in chilled form and so \u003cb\u003efreezing\u003c/b\u003e is neces- sary . Restructured \u003cb\u003emeats\u003c/b\u003e may be retailed as a whole roll or sliced . In the latter case the slices are often coated\u0026nbsp;..."},{"page_id":"PA375","page_number":"375","snippet_text":"... \u003cb\u003efreezing\u003c/b\u003e should be refrigerated if delays occur . A high level of control is required in small operations where production is on a batch basis . Problems tend to result from delays in \u003cb\u003efreezing\u003c/b\u003e and ... \u003cb\u003efrozen meats\u003c/b\u003e and \u003cb\u003emeat\u003c/b\u003e products 375."},{"page_id":"PA376","page_number":"376","snippet_text":"A. Varnam, Jane P. Sutherland. \u003cb\u003eFrozen meat\u003c/b\u003e products should be subject to the same chemical and microbiological analysis as their chilled equivalents ... \u003cb\u003efreezing\u003c/b\u003e 376 \u003cb\u003eFrozen meat\u003c/b\u003e and \u003cb\u003emeat\u003c/b\u003e products 8.4 Chemical and physical processes."},{"page_id":"PA378","page_number":"378","snippet_text":"... \u003cb\u003efreezing\u003c/b\u003e front tends to retreat slightly after thermal dendrites cover the originally supercooled area . It seems likely that the heat removed by the external refrigeration system is ... \u003cb\u003efreezing\u003c/b\u003e time. 378 \u003cb\u003eFrozen meat\u003c/b\u003e and \u003cb\u003emeat\u003c/b\u003e products."},{"page_id":"PA379","page_number":"379","snippet_text":"... \u003cb\u003efreezing\u003c/b\u003e rates and almost entirely involves the myosin head ; the actin fila- ments and the myosin tail are largely unaffected . Denaturation , especially at low \u003cb\u003efreezing\u003c/b\u003e rates , also involves cleavage of the actin- myosin bonds\u0026nbsp;..."},{"page_id":"PA380","page_number":"380","snippet_text":"... \u003cb\u003efreezing\u003c/b\u003e . During 15 weeks of storage of fast - \u003cb\u003efrozen meat\u003c/b\u003e , containing both intracellular and extracellular crystals , denaturation of the myosin head increased from 19 % ( immediately after \u003cb\u003efreezing\u003c/b\u003e ) to ca. 60 % . This was inde\u0026nbsp;..."},{"page_id":"PA381","page_number":"381","snippet_text":"... \u003cb\u003efreezing\u003c/b\u003e rate and \u003cb\u003efrozen\u003c/b\u003e storage . Exudate production after thawing , however , also depends on thawing rate ... \u003cb\u003emeat\u003c/b\u003e The haem pigments of \u003cb\u003efrozen meat\u003c/b\u003e are the same as those of fresh \u003cb\u003emeat\u003c/b\u003e ( see Chapter 1 , pages 27-29 ) . Myoglobin\u0026nbsp;..."},{"page_id":"PA384","page_number":"384","snippet_text":"... \u003cb\u003efreezing\u003c/b\u003e and results in delocalization of some enzymes . This can be exploited in tests for differentiation between \u003cb\u003efrozen meat\u003c/b\u003e which has subse- quently been thawed and \u003cb\u003emeat\u003c/b\u003e which has ... \u003cb\u003eFrozen meat\u003c/b\u003e and \u003cb\u003emeat\u003c/b\u003e products 8.5 Microbiology."},{"page_id":"PA385","page_number":"385","snippet_text":"... \u003cb\u003efreezing\u003c/b\u003e rates . The practical consequences are at most limited and \u003cb\u003efrozen\u003c/b\u003e storage cannot be seen as a means of reducing the load of patho- gens . Microbiological analysis of \u003cb\u003efrozen meat\u003c/b\u003e ... \u003cb\u003emeat\u003c/b\u003e may also be carried out to ensure that\u0026nbsp;..."},{"page_id":"PA386","page_number":"386","snippet_text":"... \u003cb\u003emeat\u003c/b\u003e technologist at an abattoir using electrical stimulation to permit rapid chilling and \u003cb\u003efreezing\u003c/b\u003e of lamb . Over the last 12 months complaints have been received of thaw rigor affecting a significant number of carcasses . The abattoir\u0026nbsp;..."},{"page_id":"PA388","page_number":"388","snippet_text":"... \u003cb\u003emeat\u003c/b\u003e products . \u003cb\u003eFreeze\u003c/b\u003e - drying , an alternative means of drying , was originally seen as offering an alternative means of preservation to \u003cb\u003efreezing\u003c/b\u003e . In contrast to hot air - drying , large pieces such as steaks can be dried , the\u0026nbsp;..."},{"page_id":"PA398","page_number":"398","snippet_text":"... \u003cb\u003eFreezing\u003c/b\u003e dictates the form of ice and accessibility for extraction . Very rapid \u003cb\u003efreezing\u003c/b\u003e and thus production of a large number of small crystals is not desirable , since true sublimation is difficult or slow from within cells . Slow\u0026nbsp;..."},{"page_id":"PA399","page_number":"399","snippet_text":"... \u003cb\u003emeat\u003c/b\u003e can be reduced by up to 34 % in this way . Water vapour must be removed from the sublimation chamber . The usual means has been \u003cb\u003efreezing\u003c/b\u003e on to a refrigerated coil , but better results are obtained by use of desiccants . This\u0026nbsp;..."},{"page_id":"PA400","page_number":"400","snippet_text":"... \u003cb\u003efrozen meat\u003c/b\u003e and of removing sublimated water vapour ( see above ) . \u003cb\u003eMeat\u003c/b\u003e is dried in shallow trays carried in racks on wheeled trolleys . Where conduction heating is used , heating plates are posi- tioned in the vacuum chamber to\u0026nbsp;..."},{"page_id":"PA401","page_number":"401","snippet_text":"... \u003cb\u003emeat\u003c/b\u003e , but eva- porative cooling is acceptable with cooked \u003cb\u003emeat\u003c/b\u003e where proteins are already denatured . After \u003cb\u003efreezing\u003c/b\u003e , the \u003cb\u003emeat\u003c/b\u003e is cut into slices 10-15 mm thick . Cut surfaces should be at right angles to the direction of the muscle\u0026nbsp;..."},{"page_id":"PA407","page_number":"407","snippet_text":"... \u003cb\u003emeat\u003c/b\u003e ( a ) Dried \u003cb\u003emeat\u003c/b\u003e Both air - dried and \u003cb\u003efreeze\u003c/b\u003e - dried \u003cb\u003emeat\u003c/b\u003e are subject to deteriorative changes during storage . Various factors affect the extent of change including the initial quality of the \u003cb\u003emeat\u003c/b\u003e , processing conditions and\u0026nbsp;..."},{"page_id":"PA418","page_number":"418","snippet_text":"... \u003cb\u003emeats\u003c/b\u003e 287 , 311 in fresh \u003cb\u003emeat\u003c/b\u003e 100 , 104 , 106 , 108 , 110 , 111 isolation media for 114 in re - formed \u003cb\u003emeat\u003c/b\u003e products 163 Burgers Escherichia coli , vero cytotoxin producing in 156-7 \u003cb\u003efreezing\u003c/b\u003e of 361 , 364 listeriosis , association with\u0026nbsp;...","page_url":"https://books.google.com.sg/books?id=kiSJbpVy1IgC\u0026pg=PA418\u0026dq=meat+freezing+today"},{"page_id":"PA420","page_number":"420","snippet_text":"... \u003cb\u003emeat\u003c/b\u003e for 252-3 nature of 250-1 retail handling of 253-4 Salmonella in 286 Shigella 286 sous - vide 251-2 ... \u003cb\u003efreezing\u003c/b\u003e , see \u003cb\u003eFreezing\u003c/b\u003e , two - phase Cryptococcus 112 , 289 Cryptosporidium parvum 43 Cured \u003cb\u003emeats\u003c/b\u003e added - value 197\u0026nbsp;...","page_url":"https://books.google.com.sg/books?id=kiSJbpVy1IgC\u0026pg=PA420\u0026dq=meat+freezing+today"},{"page_id":"PA421","page_number":"421","snippet_text":"... \u003cb\u003eFreeze\u003c/b\u003e drying Ducks defeathering 56 see also \u003cb\u003eMeat\u003c/b\u003e animals ; Poultry Edible snails 44 Elastin 21 Electrical stimulation 51 , 52 , 57-8 cold shortening , prevention of 79-80 \u003cb\u003emeat\u003c/b\u003e colour , effect on 95 \u003cb\u003emeat freezing\u003c/b\u003e 369-70 \u003cb\u003emeat\u003c/b\u003e tenderness\u0026nbsp;...","page_url":"https://books.google.com.sg/books?id=kiSJbpVy1IgC\u0026pg=PA421\u0026dq=meat+freezing+today"},{"page_id":"PA422","page_number":"422","snippet_text":"... \u003cb\u003eFreeze\u003c/b\u003e driers 399-400 \u003cb\u003eFreeze\u003c/b\u003e dried \u003cb\u003emeat\u003c/b\u003e deterioration 407 ingredient use 404-5 manufacture 400-1 \u003cb\u003eFreeze\u003c/b\u003e drying accelerated process 398 principles 397-9 see also Drying , as a process \u003cb\u003eFreezing\u003c/b\u003e as a process 358-9 \u003cb\u003eFreezing\u003c/b\u003e methods cold\u0026nbsp;...","page_url":"https://books.google.com.sg/books?id=kiSJbpVy1IgC\u0026pg=PA422\u0026dq=meat+freezing+today"},{"page_id":"PA425","page_number":"425","snippet_text":"... \u003cb\u003efreezing\u003c/b\u003e , effect of 385 metmyoglobin reduction 94 origin in \u003cb\u003emeat\u003c/b\u003e 98-100 see also Moulds ; Yeasts and entries for individual genera Micrococcus cured \u003cb\u003emeats\u003c/b\u003e in 212 , 214 , 215 , 217 , 219 , 307 fermented sausages in 320 , 335-6 , 330\u0026nbsp;...","page_url":"https://books.google.com.sg/books?id=kiSJbpVy1IgC\u0026pg=PA425\u0026dq=meat+freezing+today"},{"page_id":"PA427","page_number":"427","snippet_text":"... \u003cb\u003eMeat\u003c/b\u003e animals Pork products pathogens in 158 Post - mortem glycolysis 57 , 74-81 , 79-80 , 95 Post - pasteurization 237-8 Poultry curing of 189 , 191 effects of stress 48 \u003cb\u003efreezing\u003c/b\u003e of 361 , 364 , 368-70 irradiation of 62-3 microorganisms\u0026nbsp;...","page_url":"https://books.google.com.sg/books?id=kiSJbpVy1IgC\u0026pg=PA427\u0026dq=meat+freezing+today"},{"page_id":"PA428","page_number":"428","snippet_text":"... \u003cb\u003emeat\u003c/b\u003e 98 , 99 , 102 in \u003cb\u003efrozen meat\u003c/b\u003e 364 in gelatin 284 isolation of 115 , 116 , 117 , 164 , 291 , 292 , 353 irradiation of 62 , 63 kedougou 280 lactose - fermenting 115 in \u003cb\u003emeat\u003c/b\u003e animals 32 , 33 , 35 , 36 , 39 , 47 new species of 4\u0026nbsp;...","page_url":"https://books.google.com.sg/books?id=kiSJbpVy1IgC\u0026pg=PA428\u0026dq=meat+freezing+today"}],"search_query_escaped":"meat freezing today"},{});</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>