摘要:

The influence of post‐mortem electrical stimulation of carcasses on the physicochemical, ultrastructural, microbiological, and quality characteristics of meat have been described at length. The latest views, based on the physiological, biochemical, and mechanical models that have been extended to explain the development of tension (contraction) in muscle are presented. The mechanisms by which electrical stimulation causes improvement in certain quality characteristics of meat are considered with some new thoughts. The significance of the mode of electrical flow through the carcass and how the various electrical parameters (electrode‐carcass contact, type of current, voltage, pulse characteristics) affect the rate of glycolysis have been explained. The commercial implications of electrical stimulation in the meat industry are highlighted giving special emphasis to hot‐boning, energy conservation, and operator safety.

ISSN:0099-0248    

DOI:10.1080/10408398209527356

出版商:Taylor & Francis Group    

年代:1983

数据来源: Taylor

摘要:

The carotenoids are a chemically related group of pigments which occur widely and abundantly in nature. Fruits, vegetables and vegetable oils, dairy products, leaves, shrimp, lobster, the plumage of exotic birds, all contain carotenoids. Chemically, the carotenoids may be divided into carotenes, made up of carbon and hydrogen only, and oxycarotenoids containing oxygen in addition to carbon and hydrogen. The use of carotenoid‐containing plant extracts for coloring foods has been practiced for centuries and continues today. Advances in chemical synthesis resulted in the complete laboratory synthesis of beta carotene in 1950. Since then the commercial synthesis of several carotenoids has been accomplished. In the U.S. three of these commercially synthesized carotenoids, beta‐carotene, beta‐apo‐8'‐carotenal, and canthaxanthin, are accepted color additives for use in foods and are exempt from certification. These three carotenoids are also widely accepted for food use in other countries. This paper deals with the chemistry and synthesis of these three carotenoids, with special emphasis on their numerous commercially available market forms and their characteristics, and on the application of these carotenoids in the coloring of food products.

ISSN:0099-0248    

DOI:10.1080/10408398209527357

出版商:Taylor & Francis Group    

年代:1983

数据来源: Taylor

ISSN:0099-0248    

DOI:10.1080/10408398209527358

出版商:Taylor & Francis Group    

年代:1983

数据来源: Taylor