Spices, seasonings, and flavors

Ingredients in Meat Products: Properties, Functionality and Applications

Volumn , Issue , 2009, Pages 199-210

  Brown, Peter M ^a  

^a AC Legg Inc   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84855354650     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1007/978-0-387-71327-4_9     Document Type: Chapter

References (14)

1. Code of Federal Regulations. (2007a). Protein hydrolysates. 21 C.F.R. § 102.22. Washington, DC: U.S. Government Printing Office.
2. Code of Federal Regulations. (2007b). Use of food ingredients and sources of radiation. 9 C.F.R. § 424.21. Washington, DC: U.S. Government Printing Office.
3. Code of Federal Regulations. (2008). Part 205-National Organic Program. 7 C.F.R. § 205. Washington, DC: U.S. Government Printing Office
4. Congress of the United States. (2004, August 2). Food allergen labeling and consumer protection (Title II of Public law 108-282 [118 Stat. 905-911]). Retrieved March 29, 2008, from Executive Publications Online via GPO Access: http://frwebgate.access.gpo.gov/cgi-bin/get-doc.cgi'dbname = 108-cong
5. Lewis Y. S. (1984). Spices and herbs for the food industry. Orpington, UK: Food Trade Press.
6. Maga, J. A. (1998). Umami flavor of meat. In F Shahidi (Ed.), Flavor of meat, meat products and seafoods (2nd ed., pp. 197-216). London: Blackie Academic & Professional.
7. Tainter D. R., & Grenis A. T. (1993). Spices and seasonings: A food technology handbook. New York: VCH.
8. Uhl, S. R. (2000). Handbook of spices, seasonings, and flavorings. Boca Raton, FL: CRC Press
9. United States Department of Agriculture (2003). Agriculture fact book 2001-2002. Washington, DC: U.S. Government Printing Office.
10. United States Department of Agriculture, Food Safety and Inspection Service. (1995). Labeling and Consumer Protection. Questions and answers relating to use and labeling of ingredients, including flavorings, proprietary ingredient mixes, ingredients in standardized and non-standardized foods, and protein hydrolysates. Retrieved March 28, 2008, from http://www.fsis. usda.gov/OPPDE/larc/Ingredients/PMC-QA.htm
11. United States Department of Agriculture, Food Safety and Inspection Service. (2005a). Food standards and labeling policy book. Retrieved March 28, 2008, from http://www.fsis.usda.gov/OPPDE/larc/Policies/Labeling-Policy-Book- 082005.pdf
12. United States Department of Agriculture, Food Safety and Inspection Service. (2005b, July 7). Verification of activities related to an establishment's controls for the use of ingredients of public health concern (FSIS notice 45-05). Retrieved March 28, 2008, from http://www.fsis.usda.gov/ regulations/Notice-45-05/index.asp
13. United States Department of Agriculture, Food Safety and Inspection Service. (2006). Product labeling: Definition of the term "natural". Notice of petition and public meeting; request for comments. 71 Fed. Reg. 70, 503-70, 505 (Dec. 5, 2006).
14. United States Food and Drug Administration, Center for Food Safety and Applied Nutrition (2008). Food allergies: What you need to know. Retrieved March 28, 2008, from http://www.cfsan.fda.gov/~dms/ffalrgn.html