Meat pickles or acar daging is a dish of preserved meat that is used as a side dish. The method of food preservation is to pickle the meat in acetic acid which will influence the physical and chemical properties of the pickles. This study evaluated the physical and chemical properties of meat pickles processed using three different formulations with different levels of acetic acid, namely, 20% (A), 30% (B) and 40% (C). Use of acetic acid substantially brought down the pH of pickles and results showed that the pH ranged from 4.04 to 4.17. The proximate analysis showed that the meat pickles were high in protein with crude protein content ranging from 12.44 to 13.22 g/100 g. Colour evaluation indicated that there was no significant difference ...
Red meat has a tougher texture compared with many other food products, therefore consumption is ofte...
<p>Meat species in processed food products have been gaining an increasing interest mainly due to pu...
The pH value is a fundamental datum to be monitored during marination. A method is proposed for calc...
Not AvailableThe study was conducted to evaluate the shelf life of pre-cooked chicken meat pickle wi...
This study aimed to investigate the effect of adding amaranth flour to meat patties on their chemica...
Background: Adding edible acids to foodstuff not only makes a control in microorganisms, but also ca...
Abstract from short.pdf file.Dissertation supervisor: Dr. Andrew Clarke.Includes vita.Lactic acid an...
This study investigated the effects of the number of washes and alkaline treatments (NaHCO3 concentr...
Pickles occupy an important place among the processed traditional foods in India. Pickling of vegeta...
Venison is well known as a traditional meat type in Europe and it is lower in calories, cholesterol ...
The fresh okras were analyzed for proximate composition whereas the developed pickles were analyzed ...
This study identified the effect of the type and concentration of vegetable oil on the quality of me...
Baltic herring (Clupea harengus membras) pickled in vinegar is a common product in the Nordic countr...
A study was carried out to examine the feasibility of preparing chicken pickle using tenderized and ...
Liquid smoke besides has been recognized to have the function for specific taste and aroma; it also ...
Red meat has a tougher texture compared with many other food products, therefore consumption is ofte...
<p>Meat species in processed food products have been gaining an increasing interest mainly due to pu...
The pH value is a fundamental datum to be monitored during marination. A method is proposed for calc...
Not AvailableThe study was conducted to evaluate the shelf life of pre-cooked chicken meat pickle wi...
This study aimed to investigate the effect of adding amaranth flour to meat patties on their chemica...
Background: Adding edible acids to foodstuff not only makes a control in microorganisms, but also ca...
Abstract from short.pdf file.Dissertation supervisor: Dr. Andrew Clarke.Includes vita.Lactic acid an...
This study investigated the effects of the number of washes and alkaline treatments (NaHCO3 concentr...
Pickles occupy an important place among the processed traditional foods in India. Pickling of vegeta...
Venison is well known as a traditional meat type in Europe and it is lower in calories, cholesterol ...
The fresh okras were analyzed for proximate composition whereas the developed pickles were analyzed ...
This study identified the effect of the type and concentration of vegetable oil on the quality of me...
Baltic herring (Clupea harengus membras) pickled in vinegar is a common product in the Nordic countr...
A study was carried out to examine the feasibility of preparing chicken pickle using tenderized and ...
Liquid smoke besides has been recognized to have the function for specific taste and aroma; it also ...
Red meat has a tougher texture compared with many other food products, therefore consumption is ofte...
<p>Meat species in processed food products have been gaining an increasing interest mainly due to pu...
The pH value is a fundamental datum to be monitored during marination. A method is proposed for calc...