'Drip loss' presentation slideshows

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 .

1.17k views • 54 slides

Week: 12 Modified atmosphere packaging (MAP) and vacuum packaging (VP) to seafood safety

531 views • 19 slides

Understanding Food

Understanding Food. Chapter 7: Food Preservation. Food Spoilage. Biological Changes Yeast: A fungus (a plant that lacks chlorophyll) that is able to ferment sugars and that is used for producing food products such as bread and alcohol.

553 views • 18 slides