10 ENGLISH BOOKS RELATING TO «TENDERIZATION»
Discover the use of
tenderization in the following bibliographical selection. Books relating to
tenderization and brief extracts from same to provide context of its use in English literature.
1
Meat Science: An Introductory Text
5.3 The Resolution of Rigor Mortis and the Tenderization of Meat The resolution
of rigor After a variable period of time, there is a progres— sive 'resolution' of rigor
when the muscles soften. Although usually referred to as a 'resolution', this ...
2
Meat and Meat Products: Technology, Chemistry and Microbiology
Marinading in a mixture of acetic and lactic acid has been used in tenderization
of particularly recalcitrant meat such as the drumsticks of spent layers, which are
of very high collagen content. This limits use even for manufacturing. Marination ...
A. Varnam, Jane P. Sutherland, 1995
3
CRC Handbook of Food Additives, Second Edition
One report indicated that about one third of the papain sold in the U.S. (total
import about 500,000 lb/year) was used by consumers for tenderization, and 500
million pounds of beef (about 5°7o of the total) were tenderized by meat packers.
10 ...
4
Handbook of Meat Processing
Chapter. 4. Aging/Tenderization. Mechanisms. Brian C. Bowker, Janet S.
Eastridge, Ernie W. Paroczay, Janice A. Callahan, and Morse B. Solomon.
Introduction Humans (both men and women alike) continue to look for ways to
slow down, ...
Postharvest physiological changes, which is covered in Chapter 2, and
proteolysis due to spoilage microorganisms will not be discussed. The main
areas of interest are meat tenderization associated with aging and protein
changes associated ...
Irwin A. Taub, R. Paul Singh, 1997
6
Ingredient Interactions: Effects on Food Quality, Second Edition
Postmortem degradation of TnT has long been observed, but to date, it is not
implicated in postmortem tenderization (173). Calpastatin is a primary regulator
of μ-calpain proteolytic activity (181). During postmortem protein degradation, ...
Anilkumar G. Gaonkar, Andrew McPherson, 2005
7
Seafood Enzymes: Utilization and Influence on Postharvest ...
ogy must be developed to identify those carcasses that will not respond to
postmortem tenderization. Without this information, inconsistency in meat
tenderness will continue to exist at the consumer level. Meat tenderization during
storage of ...
Norman F. Haard, Benjamin K. Simpson, 2000
8
Indicators of Milk and Beef Quality
Tenderization phase Is has been known for almost a century that meat
tenderness improves during cooler storage, and it was suggested that the
changes taking place in meat during storage were largely due to enzymatic
activity (Hoagland et ...
J. F. Hocquette, S. Gigli, 2005
9
Proteins: Biochemistry and Biotechnology
tenderization. Tenderness is rated bymost consumers asthemost
importantattributeof meat. It isprimarily connective tissue collagenthat
rendersmeat toughandhence necessitates its cooking prior to consumption.
Individual collagen molecules ...
10
Evaluation of a High PH Solution as an Alternative for ...
Bellew and others (2003) also stated that different beef cuts responded better to
different tenderization strategies. Therefore, enhancement practices are very
common in the U.S. to decrease variability in tenderness and juiciness and
increase ...
Claudia Alejandra Cerruto Noya, 2008
5 NEWS ITEMS WHICH INCLUDE THE TERM «TENDERIZATION»
Find out what the national and international press are talking about and how the term
tenderization is used in the context of the following news items.
Flipping for mechanically tenderized beef
Price and tenderness are two of the major drivers of consumer buying behaviour and eating satisfaction, so mechanical tenderization has proven quite useful. «Canadian Cattlemen, Nov 14»
Warnings about beef-tenderizing E.coli risk rare in stores
Mechanical tenderization is a common process used to make beef steaks and roasts more tender by piercing the beef with needles or blades. Consumers ... «CBC.ca, Nov 13»
Kansas City Star Publishes Series on US Beef Industry
The Star's investigation into mechanical tenderization determined that the use of the technology exposes consumers to an increased risk of foodborne illness. «Food Safety News, Dec 12»
Meat tenderizing can introduce E. coli into steak
Of all the things Agriculture Canada bacteria researcher Tim McAllister has heard about the E. coli scare in Alberta, one thing scares him: meat tenderization. «Western Producer, Nov 12»
FSIS Should Require Labeling for Tenderized Steaks
The mechanical tenderization of meat products like steaks and roasts involves a process of repeatedly inserting small needles or blades into the product. «Food Safety News, Jan 10»
