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Meat raw materials

  • R. J. Hart

Abstract

Meat was one of the first foods to be preserved by ‘canning’, albeit in glass containers (Appert, 1810), and some early examples of meat originally preserved in metal containers for an 1824 expedition to the North West Passage still appear sound. These were assessed and found still to be edible in 1938 (Drummond and Macara, 1938), and were resealed in glass. Originally, the underlying principles involved were not understood; preservation was the aim, and it is likely that the quality of the preserved meat would not appeal to today’s consumers.

Keywords

Meat Product Peroxide Value Clostridium Botulinum Drip Loss Meat Protein 
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

© Aspen Publishers, Inc. 1999

Authors and Affiliations

  • R. J. Hart

There are no affiliations available

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