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Saturday, July 11, 2020 | History

2 edition of Desirable attributes for value added meat products survey - 1993 found in the catalog.

Desirable attributes for value added meat products survey - 1993

Jean Kinsey

Desirable attributes for value added meat products survey - 1993

by Jean Kinsey

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Published by Center for International Food and Agricultural Policy, University of Minnesota in St. Paul, Minn .
Written in English

    Subjects:
  • Meat industry and trade -- Minnesota.,
  • Nutrition surveys -- Minnesota.,
  • Consumers -- Minnesota -- Attitudes.

  • Edition Notes

    StatementJean Kinsey, Ben Senauer, and Yvonne Jonk.
    SeriesWorking paper -- WP93-7., Working paper (University of Minnesota. Center for International Food and Agricultural Policy) -- WP93-7.
    ContributionsSenauer, Benjamin., Jonk, Yvonne., University of Minnesota. Center for International Food and Agricultural Policy.
    The Physical Object
    Paginationvii, 73, 13 p. :
    Number of Pages73
    ID Numbers
    Open LibraryOL15388317M

    Processed meat products. Common Cured Meat Products. The commonest cured products are sausages, bacon, pork shoulder, ham, luncheon meat; any type of meat can be cured either as whole cuts or after comminution. Bacon is cured pork, in various countries traditionally made from specified parts of the pig but it can be made from any part. Meat Quality Analysis: Advanced Evaluation Methods, Techniques, and Technologies takes a modern approach to identify a compositional and nutritional analysis of meat and meat products, post-mortem aging methods, proteome analysis for optimization of the aging process, lipid profiles, including lipid mediated oxidations, meat authentication and traceability, strategies and detection techniques.

    availability of food products. Most food demand studies were based on data proportion of China’s income growth has been devoted to greater value added in food processing and marketing rather than increased quantity. foods with purported health benefits, or foods with other desirable attributes are increasing. A few recent studies have.   Chettinad chicken was prepared using boneless meat derived from spent hen and boiler breeder packed in retort pouches ( g) and processed in retort at the product temperature of °C and the corresponding F 0 value of The product was stored at .

    Processing transforms raw meat to products with longer shelf life. An example is salted and smoked beef. It allows incorporation of non-meat component into processed meat product thereby increasing the volume and improving other desirable qualities as colour and flavour.   Legumes are valued worldwide as a sustainable and inexpensive meat alternative and are considered the second most important food source after cereals. Legumes are nutritionally valuable, providing proteins (20–45%) with essential amino acids, complex carbohydrates (±60%) and dietary fibre (5–37%). Legumes also have no cholesterol and are generally low in fat, with ±5% energy from fat.


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Desirable attributes for value added meat products survey - 1993 by Jean Kinsey Download PDF EPUB FB2

Desirable Attributes For Value Added Meat Products Survey DESIRABLE ATTRIBUTES FOR VALUE ADDED MEAT PRODUCTS. SURVEY - BibTeX @INPROCEEDINGS{Kinsey93desirableattributes, author = {Jean Kinsey and Ben Senauer and Yvonne Jonk and Jean Kinsey and Ben Senauer and Yvonne Jonk}, title = {Desirable Attributes for Value Added Meat Products Survey}, booktitle = {for International Food and Agricultural Policy, Working Paper WP}, year = {}}.

DESIRABLE ATTRIBUTES FOR VALUE ADDED MEAT PRODUCTS SURVEY By Jean D The purpose of this consumer survey was to learn more about consumer preferences for meat characteristics. Value added meat processors faced with the problem of trying to identify market niches wanted to know what types of consumers had similar preferences and what.

"Desirable Attributes For Value Added Meat Products Survey ," Working PapersUniversity of Minnesota, Center for International Food and Agricultural Policy.

Konishi, Hideo, " Concentration of competing retail stores," Journal of Urban Economics. As key lifestyle patterns show consumers relying more on convenience items, food manufacturers react by offering value-added, timesaving products.

The meat industry is no exception — offering not only new products, but new methods of enticing consumers to purchase and prepare various cuts of meat. The vast array of meat products available include items such as traditional fresh, raw cuts.

In this survey meat also includes poultry such as chicken or turkey, but not fish. It also does not include cold meat products used for sandwiches such as sausage or ham. The term meat substitutes refers to protein-containing foods that are primarily vegetable-based and that replace the function of meat as a meal component used for hot meals.

Moreover, consumer acceptance of and preference for flavor completely alters when dealing with value-added or processed meats as opposed to fresh meats. This Special Issue of Foods will focus on factors that influence the sensory acceptability of meat products.

A number of processed product units are involved in manufacturing value added products from buffaloes, sheep, goat and aged animals meat. The purpose of meat processing, scope of value added products, relevant approaches, some value added products and economics of these products have been discussed in this paper.

Meat-solidity is a quality characteristic of importance for meat processing. It is measured by meat texture (e.g. shear force or compression force), which affects the performance at distortion.

The most important meat quality indicator is the pH value, which is highly correlated to. Unfortunately, most developing countries are in no position to compete on the world stage with many manufactured value-added products. Quality, or lack of it, is often the major letdown. As indicated earlier, most developing countries are likely to be exporting raw materials or basic and high value agricultural produce for some time to come.

The purpose of this consumer survey was to learn more about consumer preferences for meat characteristics. Value added meat processors faced with the problem of.

value to food products, research has been increasing in volume in order to determine the most effective methods for stabilizing the bran and extracting the valuable nutrients from it.

It’s been reported that a free fatty acid content of over 5% is considered to render the bran unfit for human consumption (Tao, Rao & Liuzzo, ). Agricultural Trade Multipliers provide annual estimates of employment and output effects of trade in farm and food products on the U.S.

economy. Farm Income and Wealth Statistics. Forecasts and estimates of farm sector income with component accounts: for the United States, F; and for States, Updated February 5, meat products manufactured and consumed in different countries.

To add to the complexity, legislation relating to meat and meat products varies from country to country. The definition of quality can be described readily when the product is a simple substance such as sodium chloride, used for curing meat. Purity standards for such.

Cheorun Jo is a professor at Chungnam National University, Daejeon, Korea. He is a meat/food scientist and his research interest is the production of value-added high quality food products of animal origin using non-thermal processing including irradiation, high pressure, and plasma technology.

Downloadable. Livestock industries are significantly affected by changes in consumer behaviour. In order to add value to meat and livestock production, many firms and farms are supporting the development of new products – these products can differ by credence attribute, by degree of processing and by marketing strategies.

The literature suggests that one of the most important determinants of. Decades ago, most meat and animal products were sold directly to customers, but all that changed with the advent of the modern feedlot-to-wholesale system. Recently, consumer concerns about nutritional health, food safety and animal welfare have spurred renewed interest in buying animal products.

A manufacturer of high-quality medical testing equipment introduces a vastly improved version of its best-selling diagnostic device at a price 5 percent higher than that of the older model it replaces. For three months, the new model is successful, gaining rave reviews from customers and increased market share.

One month later, prices in the sector collapse and the company has to discount its. Value-added meat sales grew about % into about $4 billion, according to IRI. glazes, rubs and other ingredients to turn traditional meat products into no-fuss appetizers and entrees.

The color of fresh meat is of the most important in meat marketing science, because it is the first quality attribute seen by consumer who uses it as an indication of freshness. At the point of sale, color and color stability are the most important attributes of meat quality and various commercial approaches have been used to meat consumers.

Related titles: Improving the safety of fresh meat (ISBN ; ISBN ) It is widely recognized that food safety depends on effective intervention at all. MEAT BY-PRODUCTS includes trimming, bones, blood, and skin (Nollet & Toldrá, ).

Fertilizers as well as biodiesel generation, pharmaceutics, and plastic or energy, would be the main non-edible use of by-products (Ockerman & Basu, a, b; Pearl, ). The by-products and their value addition is shown in a diagram in fig 1. 7.Buffalo meat has been used in the production of various value-added meat products, namely sausages, meat loaves, burger patties, corned buffalo meat, and cured and smoked products (Anjaneyulu et al., ).

Emulsion-type buffalo meat sausages with good acceptability were developed using a combination of 80% meat components with 20% pork back fat.