✦ LIBER ✦

Progress in meat dehydration

Publisher: Elsevier Science
Year: 1954
Tongue: English
Weight: 93 KB
Volume: 4
Category: Article
ISSN: 0042-207X
DOI: 10.1016/0042-207x(54)90109-8

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Dehydrated meat

📂 Article 📅 1953 🏛 Elsevier Science 🌐 English ⚖ 135 KB

Developments in meat dehydration in the

Developments in meat dehydration in the United Kingdom

📂 Article 📅 1954 🏛 Elsevier Science 🌐 English ⚖ 217 KB

An improved method for dehydrating meat

📂 Article 📅 1956 🏛 Elsevier Science 🌐 English ⚖ 95 KB

Dehydration meat reduces weight and bulk

Dehydration meat reduces weight and bulk two-thirds

✍ R.H.O. 📂 Article 📅 1944 🏛 Elsevier Science 🌐 English ⚖ 175 KB

Deterioration of dehydrated meat during

Deterioration of dehydrated meat during storage. II.—Effect of pH and temperature on browning changes in dehydrated aqueous extracts

✍ J. G. Sharp 📂 Article 📅 1957 🏛 John Wiley and Sons 🌐 English ⚖ 362 KB

## Abstract The rate of development of brown discoloration in dehydrated aqueous extracts of meat has been shown to increase with pH over the range 3 to 7. The Q~10~ of the rates of loss of free sugar and development of brown discoloration in such extracts during storage in the range 15° to 50° ar

Measurement of non-enzymic browning of d

Measurement of non-enzymic browning of dehydrated and intermediate moisture meat

✍ Ken A. Buckle; Hari Purnomo 📂 Article 📅 1986 🏛 John Wiley and Sons 🌐 English ⚖ 504 KB

Non-enzymic browning (NEB) of a traditional intermediate moisture meat (dendeng) and dehydrated meat was measured by both aqueous trypsin digestion and lead acetate-ethanol precipitation methods. Trypsin digestion did not interfere with NEB determination, and the addition of a glucose-glycine NEB mi