نتایج جستجو برای: Salt Curing

تعداد نتایج: 90599  

2010
R. C. MILLER

Practically all methods of curing pork involve the use of salt as a curing agent. Its main function is as a preservative to prevent or reduce the action of micro-organisms which might cause spoilage in the meat. Aside from this preserving action, the salt contributes greatly to the palatability of the meat. Oversalted pork is undesirable, although it is quite common. The amoimt of salt present ...

Journal: :CMAJ : Canadian Medical Association journal = journal de l'Association medicale canadienne 2013
Michael D Jain Anna Nikonova

Journal: :Canadian Medical Association Journal 2013

Journal: :journal of food biosciences and technology 2014
z. hadizadeh n. mooraki s. moini

salt curing (kencing) is a method used for preserving food products, including fish, that is believed to influence the quality and chemical composition of the finial product. the present study is focused on the alteration of protein quality and amino acid profile of scomberoides commersonnianus after stacking during 190 days of shelf life in ambient temperature. a12 assorted of specimens were c...

Journal: :NIPPON SUISAN GAKKAISHI 1939

2016
Yun-Sang Choi Tae-Jun Jeong Ko-Eun Hwang Dong-Heon Song Youn-Kyung Ham Young-Boong Kim Ki-Hong Jeon Hyun-Wook Kim Cheon-Jei Kim

This study was carried out to investigate the effects of refined, solar, and bamboo salt on the physico-chemical properties and sensory characteristics of cured pork loin. Moisture, protein, fat, and ash content, lightness, yellowness, cooking yield, and color, juiciness, and tenderness of sensory properties on curing pork loin exhibited no significant differences regardless of the nature of sa...

N. Mooraki S. Moini Z. Hadizadeh,

Salt curing (Kencing) is a method used for preserving food products, including fish, that is believed to influence the quality and chemical composition of the finial product. The present study is focused on the alteration of protein quality and amino acid profile of Scomberoides commersonnianus after stacking during 190 days of shelf life in ambient temperature. A12 assorted of specimens were c...

2017
Laura Jean Baseler

iii CHAPTER 1. GENERAL INTRODUCTION 1 Thesis Organization 2 CHAPTER 2. LITERATURE REVIEW 3 I. Conventional Curing 3 a. Salt 3 b. Phosphate 4 c. Sodium Lactate 6 d. Nitrate and Nitrite 7 e. Reductants 11 II. Natural Curing 13 a. Celery Powder 14 b. Sea Salt 15 c. Starter Cultures 16 d. Cherry Powder 17 e. Lemon Powder 18 f. Raw Sugar 19 g. Natural and Organic Markets 20 References 23 CHAPTER 3. ...

Journal: :Macromolecular rapid communications 2009
Anubha Goyal Ashavani Kumar Prabir K Patra Shaily Mahendra Salomeh Tabatabaei Pedro J J Alvarez George John Pulickel M Ajayan

We demonstrate a simple one-step method for synthesizing noble metal nanoparticle embedded free standing polydimethylsiloxane (PDMS) composite films. The process involves preparing a homogenous mixture of metal salt (silver, gold and platinum), silicone elastomer and the curing agent (hardener) followed by curing. During the curing process, the hardener crosslinks the elastomer and simultaneous...

Journal: :NIPPON SUISAN GAKKAISHI 1937

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