Minced meats

Encyclopedia of Meat Sciences

Volumn , Issue , 2014, Pages 422-424

  Honikel, K O ^a  

^a NONE

Author keywords

Batter; Bowl chopper; Comminution; Connective tissue; Fat; Flaking; Grinding; Mincing; Myofibrillar; Oxidative; Salt

Indexed keywords

COLLAGEN; COMMINUTION; GRINDING (COMMINUTION); GRINDING (MACHINING); MUSCULOSKELETAL SYSTEM; OILS AND FATS; SALTS; TISSUE;

BATTER; CONNECTIVE TISSUES; FLAKING; MINCING; MYOFIBRILLAR; OXIDATIVE;

MEATS;

EID: 85017086549     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-0-12-384731-7.00240-3     Document Type: Chapter

References (13)

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3. EU Council Directive 94/65/EC. 14.12.1994. Requirements for production and marketing of minced meat and meat preparations.
4. EU Regulation No. 853/2004 29.04.2004 laying down specific hygiene rules for food of animal origin.
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10. Norrung B., Andersen J.K., Buncic S. Main concerns of pathogenic microorganisms in meat. Safety of Meat and Processed Meat 2009, 3-29. Springer Science, New York. F. Toldra (Ed.).
11. Offer G., Knight P. The structural basis of water holding in meat. Part 1, general principles and water uptake in meat processing. Developments in Meat Science 1988, 4:63-172. Elsevier, London.
12. Quality Attributes and their Measurement in Meat, Poultry and Fish Products 1994, Blackie Academic and Professional, Glasgow. A.M. Pearson, T.R. Dutson (Eds.).
13. Varnam A.H., Sutherland J.P. Meat and Meat Products Technology, Chemistry and Microbiology 1995, Chapman and Hall, London.