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Novel Intermediate Moisture Meat Products

  • D. A. Ledward
Chapter
Part of the NATO ASI Series book series (NSSE, volume 90)

Abstract

Intermediate moisture meats are an example of a heterogeneous group of foods which Hollis et al. (9) defined as “… foods that are partially dehydrated and have a suitable concentration of dissolved solids to bind the remaining water sufficiently to inhibit the growth of bacteria, moulds and yeasts”. Thus in the preparation of intermediate moisture meats some water is removed from the fresh meat and the availability of the rest is reduced by the addition of suitable solutes.

Keywords

Water Activity Protein Hydrolysate Protein Crosslinking Prolonged Storage Sorbic Acid 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Martinus Nijhoff Publishers, Dordrecht 1985

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  • D. A. Ledward

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