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Chemistry of Meat Tissue

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Animal Science Department, Ohio State University, 1975 - Meat - 248 pages

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Contents

Nomenclature
IR-15
Classification And Examples Of Enzymes
X-3
MEAT COLOR XII1
X-11
Copyright

Common terms and phrases

added addition agent American Meat Institute amino acids antioxidant bacterial Beef C-OH Calcium Calcium Bicarbonate carbohydrates carbon carcass chemical chlorine Citric acid coagulated compounds contains cooking corn syrup cured meat cured products double bonds electrons emulsifying emulsion enzyme example fatty acids flavor formula Freeman and Company freezing fresh meat glucose glycerol glycogen gram heat hemoglobin hydrogen ions hydrolysis hydroxide hydroxyl ions increases inorganic isoelectric point liquid Magnesium Meat and Meat meat color meat products melting point milk moisture molecule muscle fiber muscle tissue myofibrils myoglobin nitric oxide nitrite nitrogen normally Organic Chemistry oxygen phosphate pigment pork potassium Poultry Prevent staining protein quantity reaction reduce salt sample Saponification sausage scalding Science of Meat Sodium Sodium Nitrite soluble solvent sugar sulfate temperature triglycerides unsaturated USDA Valence Vitamin W. B. Saunders Company W. H. Freeman water holding capacity weight xxxxxxxxxxxxxxxxxxxxxxxxx xxxxxxxxxxxxxxxxxxxxxxxxx xxxxxxxxxxxxxxxxxxxxxxxxx

Bibliographic information

QR code for Chemistry of Meat Tissue
TitleChemistry of Meat Tissue
AuthorHerbert W. Ockerman
ContributorOhio State University. Dept. of Animal Science
Edition8
PublisherAnimal Science Department, Ohio State University, 1975
Original fromCornell University
Digitized1 Sep 2009
Length248 pages
  
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