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Texture Change of Beef and Salmon Meats Caused by Refrigeration and Use of Pulse NMR as an Index of Taste
refrigeration salmon squeezable drip
2009/6/17
Food samples undergo various physical changes during long period refrigeration and their taste gradually diminishes. The amount of squeezable drip and salt-soluble protein in beef fillet and salmon me...
Sanitation Control on Beef Processing Plant Certified of ISO22000, and Contamination of Meat and Implements in the Plant
Beef Processing Plant ISO22000 Plant
2009/4/8
Sanitation Control on Beef Processing Plant Certified of ISO22000, and Contamination of Meat and Implements in the Plant.
Modification of Beef Tallow Stearin by Chemical and Enzymatic Interesterification with Rapeseed Oil
Interesterification lipases Lipozyme IM Novozym 435 rapeseed oil sodium metoxide tallow stearin
2008/11/13
Beef tallow stearin was blended at various proportions with rapeseed oil and the blends were interesterified using sodium methoxide or immobilized lipases from Rhisomucor miehei (Lipozyme IM) and Cand...