Steam pasteurization of beef carcasses

نویسندگان
چکیده

برای دانلود رایگان متن کامل این مقاله و بیش از 32 میلیون مقاله دیگر ابتدا ثبت نام کنید

اگر عضو سایت هستید لطفا وارد حساب کاربری خود شوید

منابع مشابه

Genetic Aspects of Marbling in Beef Carcasses

INTRODUCTION: The goal of this paper is to review the genetic aspects of marbling in beef carcasses and to serve as a reference source. It is not meant to be an exhaustive review of the literature in regard to all relationships involving marbling with other production and carcass traits. However, it is meant to review several of the major studies around the world that could have direct genetic ...

متن کامل

Colour changes after carcasses decontamination by steam and lactic acid.

The surface decontamination of meat by steaming and by lactic acid prolongs its shelf life. Possible changes of colour were evaluated by reflectance spectrophotometry and video image analysis (VIA). Reflectance spectra were measured using a D(65) source and CIELab values L(∗), a(∗) and b(∗) were calculated together with ratios of the different myoglobin forms (red, oxy, met). The same samples w...

متن کامل

Food Safety Innovation in the United States

Beef Steam Pasteurization System (BSPS), a new technology designed to kill pathogens on the exterior of beef carcasses. This case study examines the economics of the BSPS invention, using published literature and open-ended interviews of the parties involved in the invention. The survey questions follow the object approach in the Oslo Manual (OECD, 1997). (For the survey questionnaires, see Sal...

متن کامل

Sources of Variation in Subcutaneous Fat Colour of Beef Carcasses

Yellow fat in beef carcasses incurs price penalties in many domestic and export markets. Sources of variation in subcutaneous fat colour of beef carcasses was investigated by objective measurements on 622 carcasses of various classes of cattle. Fat colour was subjectively assessed using a six point photographic colour chart . The majority of carcasses sampled (80.6%) had creamy-white to cream f...

متن کامل

3D Pose Estimation of Beef Carcasses using Symmetry

Robotic tasks in meatworks are faced with the inevitable high variation between carcasses. If the orientation of the carcass in 3D can be determined, subsequent handling and feature identification tasks can be simplified. This paper presents a method for estimating the pose of an object where bilateral symmetry is the only shape property that is assumed. The method operates with incomplete 3D r...

متن کامل

ذخیره در منابع من


  با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید

ژورنال

عنوان ژورنال: Kansas Agricultural Experiment Station Research Reports

سال: 1996

ISSN: 2378-5977

DOI: 10.4148/2378-5977.1957