2009_Book_FoodChemistry

xxvi
Contents
12.3.6 Guanidine Compounds . . . ................................ 585
12.3.7 Quaternary Ammonium Compounds ....................... 585
12.3.8 PurinesandPyrimidines.................................. 586
12.3.9 OrganicAcids .......................................... 586
12.3.10 Carbohydrates . . ........................................ 586
12.3.11 Vitamins............................................... 586
12.3.12 Minerals............................................... 587
12.4 PostMortemChangesinMuscle........................... 587
12.4.1 RigorMortis ........................................... 587
12.4.2 Defects(PSEandDFDMeat) ............................. 588
12.4.3 AgingofMeat.......................................... 589
12.5 WaterHoldingCapacityofMeat........................... 590
12.6 KindsofMeat,Storage,Processing ........................ 592
12.6.1 Kinds of Meat, By-Products . . . ........................... 592
12.6.1.1 Beef .................................................. 592
12.6.1.2 Veal................................................... 592
12.6.1.3 MuttonandLamb ....................................... 593
12.6.1.4 GoatMeat ............................................. 593
12.6.1.5 Pork .................................................. 593
12.6.1.6 HorseMeat ............................................ 593
12.6.1.7 Poultry ................................................ 593
12.6.1.8 Game ................................................. 593
12.6.1.9 VarietyMeats........................................... 593
12.6.1.10 Blood ................................................. 594
12.6.1.11 Glandular Products . . .................................... 595
12.6.2 StorageandPreservationProcesses ........................ 595
12.6.2.1 Cooling................................................ 595
12.6.2.2 Freezing . . . ............................................ 595
12.6.2.3 Drying ................................................ 597
12.6.2.4 SaltandPickleCuring ................................... 597
12.6.2.5 Smoking............................................... 597
12.6.2.6 Heating................................................ 597
12.6.2.7 Tenderizing ............................................ 598
12.7 Meat Products . . ........................................ 598
12.7.1 CannedMeat ........................................... 598
12.7.2 Ham,Sausages,Pastes ................................... 598
12.7.2.1 Ham,Bacon............................................ 598
12.7.2.1.1 RawSmokedHams...................................... 598
12.7.2.1.2 CookedHam ........................................... 598
12.7.2.1.3 Bacon................................................. 599
12.7.2.2 Sausages............................................... 599
12.7.2.2.1 RawSausages .......................................... 600
12.7.2.2.2 CookedSausages ....................................... 600
12.7.2.2.3 Boiling Sausages ........................................ 601
12.7.2.3 MeatPaste(Pâté) ....................................... 601
12.7.2.3.1 Pastes ................................................. 601
12.7.2.3.2 Pains.................................................. 601
12.7.3 Meat Extracts and Related Products . ....................... 601
12.7.3.1 BeefExtract............................................ 601
12.7.3.2 WhaleMeatExtract ..................................... 602
12.7.3.3 PoultryMeatExtract..................................... 602