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Auswirkung verschiedener Zartmachungsmethoden auf die Qualität von Hühnerfleisch

Auswirkung verschiedener Zartmachungsmethoden auf die Qualität von Hühnerfleisch


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About the Book

Zartheit gilt als wichtiges Qualitätsmerkmal für den Genuss von Fleisch. In dem Bestreben, eine Technologie zur effektiven und rentablen Verwertung der in Indien verfügbaren großen Mengen an verbrauchtem Hühnerfleisch zu entwickeln, wird in diesem Buch die Wirksamkeit eines neuen Wirkstoffs (Ammoniumhydroxid) und einer bekannten mechanischen Methode (Zartmachen mit Klingen) zur Verbesserung der Zartheit und anderer Qualitätsmerkmale von verbrauchtem Hühnerfleisch erörtert. Die verschiedenen Methoden und Verfahren wie pH-Wert, Wasserhaltevermögen (WHC), Kollagengehalt, Kollagenlöslichkeit, Proteinextrahierbarkeit, myofibrillärer Fragmentierungsindex (MFI), Warner-Bratzler-Scherkraft (WBSF), Muskelfaserdurchmesser, Natriumdodecylsulfat-Polyacrylamid-Gelelektrophorese (SDS-PAGE), Transmissionselektronenmikroskopie (TEM), Kochausbeute, pH-Wert des gekochten Fleisches und sensorische Bewertung zur Messung der Zartheit werden besprochen. Anhand von Bildern und Tabellen wird der Nachweis erbracht, dass die synergistische Wirkung von BT+AHT auf die myofibrilläre und kollagene Zähigkeit zu einer Verbesserung der Zartheit und der allgemeinen Schmackhaftigkeit führt. Dieses Buch dient als Leitfaden für Fleischforscher, die auf dem Gebiet der Zartheit arbeiten wollen.


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Product Details
  • ISBN-13: 9786207505333
  • Publisher: KS Omniscriptum Publishing
  • Binding: Paperback
  • Language: German
  • Returnable: N
  • Weight: 181 gr
  • ISBN-10: 6207505336
  • Publisher Date: 01 May 2024
  • Height: 229 mm
  • No of Pages: 116
  • Spine Width: 7 mm
  • Width: 152 mm


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Auswirkung verschiedener Zartmachungsmethoden auf die Qualität von Hühnerfleisch
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Auswirkung verschiedener Zartmachungsmethoden auf die Qualität von Hühnerfleisch
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