Suchergebnisse

Intro -- Contents -- Foreword -- Introduction -- Chapter 1 -- The Supply of a Beef and Liver Hamburger: A High Iron Content Alternative Food -- Abstract -- Introduction -- 1. Theoretical Background -- 1.1. Quality Control of Meat in Brazil -- 1.2. Nutritional Aspects -- 1.2.1. Anemia -- 1.2.2. Beef -- 1.2.3. Texturized Soy Protein -- 1.2.4. Sesame -- 1.3. Food Preservation -- 1.4. Packaging -- 2. Objectives -- 2.1. Main Objective -- 2.2. Specific Objectives -- 3. Methodology -- 4. Results -- 5. Discussion -- Conclusion -- References -- Chapter 2 -- The Effects of Herbs and Spices on the Sensory and Physicochemical Properties of Healthier Emulsified Meat Products: Adding Value by Natural Antioxidant Claims -- Abstract -- 1. Introduction -- 2. Materials and Methods -- 2.1. Materials -- 2.2. Selection of Herbs and Spices with Antioxidant Properties -- 2.3. Mix of Herbs and Spices Blends -- 2.4. Treatments and Experimental Design -- 2.5. Bologna Sausage Processing -- 2.6. Physicochemical Characterization -- 2.7. Fatty Acid Analysis -- 2.8. Sensory Evaluation -- 2.9. Statistical Analysis -- 3. Results and Discussion -- 3.1. Selection of Herbs and Spices with Antioxidant Properties -- 3.2. Physicochemical Analysis -- 3.3. Fatty Acid Analysis -- 3.4. Sensory Evaluation -- Conclusion -- References -- Chapter 3 -- The Supply of Safe Beef in Brazil: A Discussion about the Efficacy of the Traceability System Implemented in the Production Chain -- Abstract -- Introduction -- Methodology -- Results -- Discussion -- Conclusion -- References -- Chapter 4 -- Exploring the Brazilian Consumer's Perception about Sodium Chloride Reduction in Frankfurter Type Sausages: A Qualitative and Quantitative Approach -- Abstract -- 1. Introduction -- 2. Material and Methods -- 2.1. Focus Group Session -- 2.2. Processing of Sausages for Eliciting the Sensory Attributes