Meat Processing supplement 2013
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Posted: 26 April 2013 | Fred van de Velde (NIZO food research), Lars Kristensen (Danish Meat Research Institute), Marijke Adamse (NIZO food research), NSF Consulting Group | No comments yet
In this supplement: Pork quality and carcass chilling; Preventing another horsemeat scandal; Enhancing the perceived saltiness of meat products with juiciness…
Sponsored by Berndorf Band, Hightech Europe, TwistDx, NSF, Randox, Bio-Rad, Anderol, Ammeraal Beltech, NDC, Sandvik and ROCOL:
- Pork quality and carcass chilling
Lars Kristensen, Section Manager, Danish Meat Research Institute
Chilling of hot carcasses is an important process in the meat production chain, and the rate of chilling especially has a major impact on meat quality, chill loss, shelf-life and microbial safety… - Can we prevent another horsemeat scandal?
NSF Consulting Group
Food fraud on an international scale is a reality – current preventive measures are not working and new techniques and tools are needed to address the problem, say experts… - Juiciness enhances the perceived saltiness of meat products
Fred van de Velde and Marijke Adamse, TI Food & Nutrition & NIZO food research
Meat products, including sausages and processed meats, are among the top three product categories that contribute to the high salt intake in the modern Western diet. Within the framework of the Top Institute Food and Nutrition (TIFN), researchers at NIZO food research has developed a strategy for reducing salt by enhancing the salt perception in processed meat products (cooked sausage) by increasing their juiciness…
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Related organisations
Ammeraal Beltech, Anderol, Berndorf Band, Bio-Rad, Bio-Rad Laboratories, HighTech Europe, NDC, NSF International, Randox Food Diagnostics, ROCOL, Sandvik, TwistDx
