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Meat Chemistry - Importance of Compositional Components and Chemistry of Each in Processed Meats

Meat Chemistry - Importance of Compositional Components and Chemistry of Each in Processed Meats. 1. Water present in greatest quantity in meat and most products important to: 1) eating quality, and 2) economics remember: water is both a meat component and a non-meat (added) ingredient .

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1.18k views • 54 slides

Curing & Smoking of Meat

Curing & Smoking of Meat. ANSC 3404. Background & History . Many methods of preserving meat have been used throughout history. Sumerians first to salt meat over 5,000 years ago. Ancient Hebrews used salt from Dead Sea to preserve meat 4000 years ago

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3.22k views • 22 slides

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Dry sausage - PowerPoint PPT Presentation

Meat Chemistry - Importance of Compositional Components and Chemistry of Each in Processed Meats

Curing &amp; Smoking of Meat

Curing & Smoking of Meat