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Wyniki wyszukiwania dla: MEAT SPOILAGE
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Experiments and numerical modeling of meat and bone meal pyrolysis in a rotary kiln
PublikacjaThe paper presents aspects of modelling the pyrolysis of meat and bone meal (MBM) in a rotary kiln. The pyrolysis of MBM produces a solid fraction which can be used as a fuel, a liquid fraction with potential chemical applications and a low heating value gas. The meat and bone meal pyrolysis was carried out at the temperature of 900 oC. Main features of experiments and numerical model of the pyrolysis were described. The model...
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MEAT SCIENCE
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Isothiocyanates may chemically detoxify mutagenic amines formed in heat processed meat
PublikacjaMeat consumption represents a dietary risk factor increasing the incidence of common cancers, probably due to carcinogenic amines (HAAs) formed upon meat heating. Interestingly, cancers whose incidence is increased by meat consumption, are decreased in populations consuming brassica vegetables regularly. This inverse correlation is attributed to brassica anticarcinogenic components, especially isothiocyanates (ITCs) that stimulate...
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INTERNATIONAL JOURNAL OF HEAT AND MASS TRANSFER
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HEAT TRANSFER ENGINEERING
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Meat and fermented meat products as a source of bioactive peptides
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Pilot installation for thermal utilization of meat-and-bone meal using the rotary kiln pyrolyzer and the fluidised bed boiler
PublikacjaThe technology of thermal utilization of meat-and-bone meal (MBM) is still at the research state. However, there are already a number of existing pilot-scale installations that provide the complete, effective and environmentally safe process conducting. The universal technology was developed that allows to combust various types of waste, including animal waste, municipal waste and sludge, mixed at any ratio with different types...
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Regarding the “Tumour spillage of the pleomorphic adenoma of the parotid gland: A proposal for intraoperative measures”
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MRM–MS of marker peptides and their abundance as a tool for authentication of meat species and meat cuts in single-cut meat products
PublikacjaThe abundance of protein markers in different types of meat cuts was explored in the context of authentication of raw meat (pork, beef and chicken) and processed meat products. Peptides originating from myoglobin (Mb) and myosin (My) were analyzed using multiple reaction monitoring mass spectrometry (MRM–MS). Analytical protocol was optimized for good repeatability (CV < 10%) and high sensitivity. The MS signal intensity of Mb...
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Theory and Practice of Meat Processing
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Thermal utilization of meat-and-bone meal using the rotary kiln pyrolyzer and the fluidized bed boiler – The performance of pilot-scale installation
PublikacjaThermal utilization of meat-and-bone meal (MBM) is subject to stringent regulations that are meant to provide elimination of any potential pathogens. Incineration as well as other possible routes for thermal conversion of MBM are still at the research state. The universal technology was developed that allows to combust various types of waste organic materials, including animal waste, municipal solid waste and sludge, mixed at any...
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The role of lipids in meat
PublikacjaW rozdziale omówiono skład kwasów tłuszczowych lipidów obecnych w mięsie, ich wartość odżywczą oraz rolę jaką pełnią w zachowaniu jakości sensorycznej mięsa i produktów mięsnych.
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DOWN BEAT
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Perfect Beat
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Meta: Avaliacao
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INTERNATIONAL COMMUNICATIONS IN HEAT AND MASS TRANSFER
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Preparation, composition and properties of fish silage produced with post-coagulation sludge
PublikacjaPost-coagulation sludge was added to fish fydrolyzates (silage). Silage was prepared using whole sprats. Technology of the process has been modified and sulphuric acid was replaced with phosphoric acid. The objective was to evaleuate the quality of produced silage during storage, particulary the changes of peroxide value and amount of free acids in silage fat.
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Wastes from Agricultural Silage Film Recycling Line as a Potential Polymer Materials
PublikacjaThe recycling of plastics is currently one of the most significant industrial challenges. Due to the enormous amounts of plastic wastes generated by various industry branches, it is essential to look for potential methods for their utilization. In the presented work, we investigated the recycling potential of wastes originated from the agricultural films recycling line. Their structure and properties were analyzed, and they were...
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Taste-active peptides and amino acids of pork meat as components of dry-cured meat products: An in-silico study
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The properties of fish silage produced with addition of sludge generated in coagulation of fish processing water
PublikacjaProces koagulacji przy pomocy soli żelaza stosowany jest do usuwania z wód poprocesowych przemysłu spożywczego zanieczyszczeń tłuszczowych i białkowych. Tak uzyskany osad pokoagulacyjny może być dodawany do produkcji rybnych hydrolizatów białkowych. Wytwarzano hydrolizaty białkowe ze szprota z dodatkiem osadów pokoagulacyjnych z przemysłu rybnego. Zmodyfikowano metodę wytwarzania rybnych hydrolizatów białkowych przez zmianę kwasu...