BASIC MEAT PROCESSING PRINCIPLES OF MEAT PRESERVATION Meat preservation is principally concerned with the application of measures to delay meat spoilage‚ which are caused by microbial‚ chemical and physical changes. Of these‚ microbial spoilage is most common. Microbes thrive in moisture and since meat is 70%-75% water‚ it spoils easily through microbial action. Meat‚ being rich source of nutrients‚ also becomes an excellent food for bacteria. Methods of meat preservation‚ however different from
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Although there are many different ways to dispose of your body when you die‚ the way that is the most memorable is LifeGem‚ which makes the ashes of a loved one into a diamond or other gem that can be placed onto a ring or necklace which is very easy to remember and is readily accesible; therefore it is the best way to dispose of the body of a loved one after the pass away. LifeGem is a Chicago based company that uses the ashes from someone that has been cremated and makes them into a diamond ranging
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FREEZING FOODS 1. Freezing storage space is valuable. Use it only for high quality meats‚ fruits and vegetables. Do not freeze and store excessively bulky products. 2. Place a variety of foods in your locker or home freezing unit. Avoid long storage of any items. Add new items as rapidly as storage space will permit. 3. If your locker plant or home-unit has a quick-freeze compartment‚ use it. The temperature of this compartment should be held at 0 or below. The time required for freezing should not
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Allii Sativi Bulbus Pulveratus Powdered Bawang Bulb * Allii Sativi bulbus Pulveratus is Allii Sativi Bulbus that has been cut‚ freeze-dried or dried at a temperature not exceeding 65˚C‚ and reduced to a powder. Packaging and Storage – Preserve in well-closed‚ light-resistant containers in a cool‚ dry place. Labeling – Print the Official Title and the National Title of the powdered bulb on the label as directed under General Notices and Requirements Part II. Botanic characteristic (see
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sustainable development 3 2.1 Quality security 3 2.2 Nutritional balance 4 2.3 Sustainable supply 5 3. The application of novel technology in food industry 5 3.1 The technology of supercritical fluid extraction 5 3.2 Microwave Vacuum Drying Technology 6 3.3 Biotechnology in food packaging and storage 6 4. The establishment of sustainable development system 7 4.1 Regulations and safety standards 7 4.2 Improve market system of food manufacturing 7 4.3 Independent quality
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soaking process‚ strain it as usual then put the alcohol back into the container and sealed it tightly .Then set it aside in a dark place for two days. 7. After two days place the sealed container in the refrigerator. Make sure the alcohol doesn’t freeze so the essential oil only solidifies. Strain the essential oil and quickly put it in a bowl before it melts. 8. After extracting the essential oil put it in a clean bottle. Preparation of Aloe vera Gel 1. Peel the outer skin of the Aloe vera
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solute particles in a solution is what is important and not necessarily the chemical identity of the solute. The first part of this experiment focuses on the freezing point depression. The freezing point depression is based on the idea that a solution freezes at a lower temperature than the freezing
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radioactive trace element used in analytical chemistry produce Ionising radiation. Non-ionising radiation covers infrared radiation (heat-producing processes)‚ lasers‚ ultraviolet radiation (welding‚ sunlight)‚ and microwaves (high-frequency welders‚ freeze drying). Electrical hazards These include the risk of injury from all forms of electrical energy. Lighting hazards Inadequate lighting levels are a potential safety hazard. A common problem area is the reaction time needed for the eyes to adjust from
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Familiarise yourself with the reasons behind selecting any particular method of food preservation. Your choice of food preservation will depend on weighing up the advantages and disadvantages of each method. You should consider the following factors when deciding on which method to use: Space: The amount of space you have will definitely impact on your choice of preservation. Someone living in a farmhouse can probably store dozens of preserved fruits in jars‚ whereas someone living in an apartment
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SOP: Solid phase extraction of cylindrospermopsin in filtered water samples Document identifier: SOP_TOXIC_UDU_05F Prepared by: James S. Metcalf and Geoffrey A. Codd‚ UDU Date: 7 July 2005 1 Introduction In order to determine the concentration of cylindrospermopsin in the extracellular fraction of filtered environmental waters‚ solid phase extraction (SPE) is necessary to concentrate the toxin to concentrations capable of being detected by HPLC. 2 Experimental 2.1 Materials
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