Academic literature on the topic 'Cooked meat product'
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Journal articles on the topic "Cooked meat product"
Andrews, Connie D., Ronald G. Berger, Richard P. Mageau, Bernard Schwab, and Ralph W. Johnston. "Detection of Beef, Sheep, Deer, and Horse Meat in Cooked Meat Products by Enzyme-Linked Immunosorbent Assay." Journal of AOAC INTERNATIONAL 75, no. 3 (1992): 572–76. http://dx.doi.org/10.1093/jaoac/75.3.572.
Full textSTERN, NORMAN J., and CARL S. CUSTER. "Salmonella Growth in Cooked Beef at Selected Cooling Rates." Journal of Food Protection 48, no. 12 (1985): 1046–49. http://dx.doi.org/10.4315/0362-028x-48.12.1046.
Full textUzakov, Yasin, Madina Kaldarbekova, and Olga Kuznetsova. "Improved technology for new-generation Kazakh national meat products." Foods and Raw Materials 8, no. 1 (2020): 76–83. http://dx.doi.org/10.21603/2308-4057-2020-1-76-83.
Full textMATARAGAS, MARIOS, and ELEFTHERIOS H. DROSINOS. "Shelf Life Establishment of a Sliced, Cooked, Cured Meat Product Based on Quality and Safety Determinants." Journal of Food Protection 70, no. 8 (2007): 1881–89. http://dx.doi.org/10.4315/0362-028x-70.8.1881.
Full textBRYAN, FRANK L., and CHARLES A. BARTLESON. "Mexican-style Foodservice Operations: Hazard Analyses, Critical Control Points and Monitoring." Journal of Food Protection 48, no. 6 (1985): 509–24. http://dx.doi.org/10.4315/0362-028x-48.6.509.
Full textBJÖRKROTH, K. JOHANNA, and HANNU J. KORKEALA. "Evaluation of Lactobacillus sake Contamination in Vacuum-Packaged Sliced Cooked Meat Products by Ribotyping." Journal of Food Protection 59, no. 4 (1996): 398–401. http://dx.doi.org/10.4315/0362-028x-59.4.398.
Full textTAORMINA, PETER J., and WARREN J. DORSA. "Growth Potential of Clostridium perfringens during Cooling of Cooked Meats." Journal of Food Protection 67, no. 7 (2004): 1537–47. http://dx.doi.org/10.4315/0362-028x-67.7.1537.
Full textAkbari-adergani, Behrouz, Behrouz Akbari-adergani, Neda Sallak, et al. "Effect of sodium bicarbonate residue on some characteristics of processed meat products." Foods and Raw Materials 6, no. 2 (2018): 249–55. http://dx.doi.org/10.21603/2308-4057-2018-2-249-255.
Full textBhat, Mohammad Mansoor, Heena Jalal, Parveez Ahmad Para, and Subha Ganguly. "Effect of Meat Processing and Cooking on DNA Extraction and Detection of Meat Adulteration in Mutton Rista (Kashmiri Meat Product)." Indian Journal of Nutrition and Dietetics 53, no. 4 (2016): 459. http://dx.doi.org/10.21048/ijnd.2016.53.4.8403.
Full textLEVINE, PRISCILLA, BONNIE ROSE, STANLEY GREEN, GERRI RANSOM, and WALTER HILL. "Pathogen Testing of Ready-to-Eat Meat and Poultry Products Collected at Federally Inspected Establishments in the United States, 1990 to 1999†." Journal of Food Protection 64, no. 8 (2001): 1188–93. http://dx.doi.org/10.4315/0362-028x-64.8.1188.
Full textDissertations / Theses on the topic "Cooked meat product"
Baxter, Shari R. "Gelation of Previously Cooked Jonah Crab (Cancer borealis) Minced Meat in New Food Product Development." Fogler Library, University of Maine, 2007. http://www.library.umaine.edu/theses/pdf/BaxterSR2007.pdf.
Full textLopes, Janaina Thaís. "Cross contamination of Listeria monocytogenes in ready-to-eat meat product during slicing: a predictive approach." Universidade de São Paulo, 2017. http://www.teses.usp.br/teses/disponiveis/9/9131/tde-04102017-171557/.
Full textNascimento, Renata do 1977. "Redução de cloreto de sódio e substituição de nitrito de sódio em produto cárneo embutido cozido = características físico-químicas, microbiológicas e sensoriais." [s.n.], 2010. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255090.
Full textKassama, Lamin Samboujang. "Pore development in meat products during deep-fat frying." Thesis, McGill University, 2003. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=19513.
Full textFernandes, Pedro António Rodrigues. "Hyperbaric storage of meat products at room temperature." Master's thesis, Universidade de Aveiro, 2014. http://hdl.handle.net/10773/13823.
Full textHasan, Haslina. "Development of an LC-MS/MS method for the analysis of triacylglycerols from meat and application in the discrimination of cooked meat products." Thesis, University of York, 2010. http://etheses.whiterose.ac.uk/1079/.
Full textUdomvarapant, Prayong. "Process development and properties of a cook-in-bag product from lamb shoulder meat /." Search for this dissertation online, 2005. http://wwwlib.umi.com/cr/ksu/main.
Full textAl-Kutby, Sahar. "Applications of spice extracts and other hurdles to improve microbial safety and shelf-life of cooked, high fat meat products (doner kebab)." Thesis, University of Plymouth, 2012. http://hdl.handle.net/10026.1/1184.
Full textAugėnienė, Dovilė. "Fermentuotų augalų produktų panaudojimas mėsos pusgaminių gamyboje." Master's thesis, Lithuanian Academic Libraries Network (LABT), 2013. http://vddb.laba.lt/obj/LT-eLABa-0001:E.02~2013~D_20130618_094904-18115.
Full textAlfawaz, Mohammed A. "Influence of Maillard reaction products on lipid oxidation in a cooked meat model system." 1989. http://hdl.handle.net/2097/22307.
Full textBooks on the topic "Cooked meat product"
United States. Food Safety and Inspection Service. Media Relations Office. Requirements for cooked uncured meat products. U.S. Dept. of Agriculture, Food Safety and Inspection Service, FSIS Information Office, 1993.
Find full textUnited States. Food Safety and Inspection Service. Generic HACCP model for fully cooked, not shelf-stable meat and poultry products. The Service, 1997.
Find full textJoseph, Lenges, ed. Curing technology for cooked meat products: An update. ECCEAMST, 1995.
Find full textNational Live Stock and Meat Board., ed. The Meat Board's lessons on meat. Education Dept., National Live Stock and Meat Board, 1991.
Find full textGeneric HACCP model for fully cooked, not shelf stable meat and poultry products. U.S. Dept. of Agriculture, Food Safety and Inspection Service, 1999.
Find full textLtd, Publications International, ed. Favorite brand name meat, poultry & seafood. Publications International, 1997.
Find full textUnited States. Food Safety and Inspection Service., ed. Generic HACCP model for heat treated but not fully cooked, not shelf stable meat and poultry products. United States Dept. of Agriculture, Food Safety and Inspection Service, 1999.
Find full textBacon and delicatessen meats: Gas and electric cookers ; irons ; non-sweet biscuits ; shaving products ; sweet biscuits. Mintel International, 2000.
Find full textPozio, Edoardo. Trichinellosis. Oxford University Press, 2011. http://dx.doi.org/10.1093/med/9780198570028.003.0068.
Full textBook chapters on the topic "Cooked meat product"
Pearson, A. M., and T. A. Gillett. "Meat Cookery and Cooked Meat Products." In Processed Meats. Springer US, 1996. http://dx.doi.org/10.1007/978-1-4615-7685-3_5.
Full textMendonca, Aubrey F. "Microbiology of Cooked Meats." In Thermal Processing of Ready-to-Eat Meat Products. Wiley-Blackwell, 2009. http://dx.doi.org/10.1002/9780813808611.ch2.
Full textPittia, P., M. Anese, C. Orlando, and A. Sensidoni. "Colorimetric Measurements of Meat Products Cooked Using Different Systems." In Developments in Food Engineering. Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2674-2_88.
Full textEburne, R. C., and G. Prentice. "Modified-atmosphere-packed ready-to-cook and ready-to-eat meat products." In Shelf Life Evaluation of Foods. Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2095-5_8.
Full textBarbieri, Giampiero, Caterina Barone, Arpan Bhagat, Giorgia Caruso, Zachary Ryan Conley, and Salvatore Parisi. "Chemical and Health Features of Cooked Cold Meats. Reduction of Salt, Fat and Some Additives and Related Effects on Technological and Sensory Aspects of Charcuterie Products." In SpringerBriefs in Molecular Science. Springer International Publishing, 2014. http://dx.doi.org/10.1007/978-3-319-11358-6_3.
Full textJoseph H., Hotchkiss, and Langston Scott W. "MAP of Cooked Meat and Poultry Products." In Principles of Modified-Atmosphere amd sous vide Product Packaging. Routledge, 2018. http://dx.doi.org/10.1201/9780203742075-6.
Full textFeiner, Gerhard. "Cooked sausages." In Meat Products Handbook. Elsevier, 2006. http://dx.doi.org/10.1533/9781845691721.2.239.
Full text"Cooked sausages." In Meat products handbook. CRC Press, 2006. http://dx.doi.org/10.1201/9781439824245.ch12.
Full textFeiner, Gerhard. "Semicooked and fully cooked fermented salami." In Meat Products Handbook. Elsevier, 2006. http://dx.doi.org/10.1533/9781845691721.2.383.
Full text"Semicooked and fully cooked fermented salami." In Meat products handbook. CRC Press, 2006. http://dx.doi.org/10.1201/9781439824245.ch18.
Full textConference papers on the topic "Cooked meat product"
Bujanca, Gabriel. "TECHNICAL AND ECONOMIC STUDY OF THE PRODUCTION OF A COOKED MEAT PRODUCT: MINCED AND SEASONED PORK SAUSAGES." In 19th SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings. STEF92 Technology, 2019. http://dx.doi.org/10.5593/sgem2019/6.1/s25.124.
Full textTuniyeva, Ye K., V. V. Nasonova, and K. I. Spiridonov. "Beet fiber usage for production of poultry meat ready-to-cook products." In SCIENTIFIC AND TECHNICAL SUPPORT EFFICIENCY AND QUALITY PRODUCTION OF AGRICULTURAL PRODUCTS. VNIIPP, 2019. http://dx.doi.org/10.30975/978-5-9909889-2-7-2019-1-1-279-284.
Full textLi Min, Abani Pradhan, Lisa Cooney, and Yanbin Li. "Effectiveness of Hot Water Pasteurization for Thermal Inactivation of Listeria on Fully Cooked and Vacuum Packaged Chicken Breast Meat Products." In 2007 Minneapolis, Minnesota, June 17-20, 2007. American Society of Agricultural and Biological Engineers, 2007. http://dx.doi.org/10.13031/2013.23404.
Full textGonotsky, V. A., V. A. Gonotskaya, and N. V. Gonotskaya. "Summing up. The story life long: “The Laboratory of technology for poultry meat ready-to-cook and canned products” yesterday and today." In SCIENTIFIC AND TECHNICAL SUPPORT EFFICIENCY AND QUALITY PRODUCTION OF AGRICULTURAL PRODUCTS. VNIIPP, 2019. http://dx.doi.org/10.30975/978-5-9909889-2-7-2019-1-1-57-70.
Full textLee, Choong Jae, Mi Nam Lee, Hyun Jae Lee, et al. "Abstract 772: Effects of natural products on proliferation of human breast cancer cells induced by estrogen or PhIP, a heterocyclic amine compound derived from cooked meat." In Proceedings: AACR 101st Annual Meeting 2010‐‐ Apr 17‐21, 2010; Washington, DC. American Association for Cancer Research, 2010. http://dx.doi.org/10.1158/1538-7445.am10-772.
Full textKamiji, Yu, Hiroki Noguchi, Atsuhiko Terada, and Xing Yan. "Flowsheet Study of a Multistage Flash Desalination System for Cogeneration With High Temperature Gas-Cooled Reactor." In 2014 22nd International Conference on Nuclear Engineering. American Society of Mechanical Engineers, 2014. http://dx.doi.org/10.1115/icone22-30142.
Full textCho, Seong Kuk, Jekyoung Lee, Jeong Ik Lee, and Jae Eun Cha. "S-CO2 Turbine Design for Decay Heat Removal System of Sodium Cooled Fast Reactor." In ASME Turbo Expo 2016: Turbomachinery Technical Conference and Exposition. American Society of Mechanical Engineers, 2016. http://dx.doi.org/10.1115/gt2016-56532.
Full textMatsuba, Ken-ichi, Mikio Isozaki, Kenji Kamiyama, and Yoshiharu Tobita. "Mechanism of Upward Fuel Discharge During Core Disruptive Accident in Sodium-Cooled Fast Reactors." In 2012 20th International Conference on Nuclear Engineering and the ASME 2012 Power Conference. American Society of Mechanical Engineers, 2012. http://dx.doi.org/10.1115/icone20-power2012-54224.
Full textBu¨lte, Heiner, Wolfgang Beberdick, Manfred Pu¨tz, and Peter Kipke. "DEVERT®: The DEUTZ Concept to Meet the Emission Level U.S. EPA Tier 3 and EU COM 3A for Non-Road Engines." In ASME 2006 Internal Combustion Engine Division Spring Technical Conference. ASMEDC, 2006. http://dx.doi.org/10.1115/ices2006-1441.
Full textSordelet, D. J., P. Huang, M. F. Besser, and E. Lepecheva. "Plasma Arc Spraying of Cu-Ti-Zr-Ni Amorphous Alloys." In ITSC 2000, edited by Christopher C. Berndt. ASM International, 2000. http://dx.doi.org/10.31399/asm.cp.itsc2000p0851.
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