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"Record"

Handbook of meat analysis  [1985]

Koniecko, Edward S. Koniecko, Edward S.

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Abstract
A reference handbook provides details on a wide variety of methods to aid meat chemists and meat researchers in conducting reliable analyses related to meat composition, quality, and processing. The methods are grouped among 10 categories, including: sampling techniques for meats and for microbiological study; proximate analyses of meat moisture, fat, protein, and ash; curing ingredients (e.g., salt, nitrite, sugars, ascorbates, milk solids); miscellaneous meat properties (e.g., fatty acids, crude fiber, rancidity, caloric value); and inorganic components. Tests and guidelines also are given for conducting meat plant laboratory test results, and for ensuring laboratory safety. Reference data are presented in 14 appendices
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Other subjects

  • viande
  • productos de la carne
  • analisis
  • composition/ microbiologie
  • analyse
  • composicion/ microbiologia
  • carne
  • produit carne