TITLE

QUALITY NOTES

AUTHOR(S)
Wood, Jeff
PUB. DATE
September 2010
SOURCE
Meat Trades Journal;9/3/2010, Issue 1, p7
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
The author discusses the meaning and concept of oxidation, which caused the quality deterioration in meat products during processing and retail display.
ACCESSION #
58840078

 

Related Articles

  • Dining on disease. Harrison, Tina // Canadian Dimension;Mar/Apr94, Vol. 28 Issue 2, p43 

    Assesses health threats posed by practices in the Canadian meat industry. Growing impotence of antibiotics to humans as a result of its extensive use on animals raised for food; Use of pesticides on livestock to control insects and fungi; Use of anabolic steroids to speed up the attainment of...

  • Steam pasteurisation boosts meat safety.  // Food Engineering & Ingredients;Sep2000, Vol. 25 Issue 4, p38 

    Focuses on the use of steam pasteurization process to ensure meat safety in Great Britain. Performance of the process in distinct condition; Funds for the introduction of the food safety measure; Use of potable water in steam form to eradicate enterobacteriaceae.

  • Minister owns up to responsibility. Riley, Jonathan // Farmers Weekly;4/26/2002, Vol. 136 Issue 17, p21 

    Deals with the views of Lord Whitty, junior minister of Great Britain Department for Environment, Food and Rural Affairs, on the responsibility of the government in examining the quality of meat imports. Need for cooperation in quality assessment of meat imports.

  • Uniform grading fixed consistency, fairness. Newport, Alan // Mid-South Farmer;Jun2011, Vol. 16 Issue 6, pBP5 

    The article focuses on the changes in the consistency of uniformed grading system of meat production in Texas in which it mentions the bulletin titled "Market Classes and Grades of Cattle with Suggestions for Interpreting Market Quotations" by Herbert Mumford and the development of grades for...

  • THIS MONTH'S STAR QUESTION.  // Meat Trades Journal;6/6/2014, p35 

    The article provides an answer to a question regarding the meaning of the Protected Designation of Origin (PDO) certification in meat products.

  • Calif.'s move to ban foie gras reflects humane-labeling trend. Duecy, Erica // Nation's Restaurant News;9/6/2004, Vol. 38 Issue 36, p8 

    Reports on the effect of the legislation passed by California officials banning foie gras produced through force-feeding of fowl on restaurant operators. Demand of the people on meeting the Humane Farm Animal Care (HFAC) program requirements for restaurants; Restaurant that received the HFAC...

  • Value-added solutions.  // Independent Processor;Jul2009, Vol. 2 Issue 3, p32 

    The article discusses the increasing trend in the use of sophisticated marinating and injecting systems in flavoring meats in the U.S. Wesley Osburn, associate professor and extension processed meat specialist from Texas A&M University, states that marinating emerge as a popular means of...

  • Good flavour with less salt.  // Poultry World;Apr2004, Vol. 158 Issue 4, p10 

    Provides information on a plan of the British Food Standards Agency, Department of Health and processed poultry meat industry to reduce salt levels in meat products. Effect of high level of salt; Action taken by Fairway Foodservice.

  • Untitled. Vinter, Robyn // Farmers Weekly;6/14/2013, Vol. 159 Issue 24, p13 

    The article discusses a report showing that Great Britain has the best market performance for meat in the European Union (EU) based on factors such as trust, comparability, fulfillment of expectations, switching behavior, and problems and complaints.

Share

Read the Article

Courtesy of THE LIBRARY OF VIRGINIA

Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics