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Preservation of fish and meat - Part 9 pdf

Preservation of fish and meat - Part 9 pdf

Preservation of fish and meat - Part 9 pdf

... of meat preservation, FAO animal pro-duction and health paper 79, 199 0, FAO, Rome ISBN 9 2-5 -1 0274 4-7 . Internet: http://www.fao.org/docrep/003/x 693 2e/X 693 2E00.htm Economic aspects of small-scale ... Preservation of fish and meat 78 9 Cooling and freezing 9. 1 General information The storage life of fish or meat, or of a fish or meat product, depends on the acidity and water content of ... 198 1, Tropical Products Institute. ISBN: 0- 8 595 4-1 24-X Fish handling; preservation and processing in the tropics: parts 1 and 2, G14 4-1 45, 198 1, Tropical Products Institute. ISBN: 0-8 595 4- 12 5-8 ...
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Preservation of fish and meat - Part 1 pptx

Preservation of fish and meat - Part 1 pptx

... 7The following preservation methods are discussed: salting, drying and smoking of fish and meat, fermenting of fish, canning of fish and meat, and cooling and freezing of fish and meat. Contents ... Preservation of fish and meat 4 Contents1 Introduction 6 2 Storage life and spoilage of fish and meat 8 2.1 How long can fish or meat be kept? 8 2.2 When has fish or meat gone ... 9. 2 Cooling and freezing fish 79 9. 3 Cooling and freezing meat 80 Further reading 82 Useful addresses 84 Glossary 86 Preservation of fish and meat 6 1 Introduction Preservation is...
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Preservation of fish and meat - Part 2 pot

Preservation of fish and meat - Part 2 pot

... acidity of a product is indicated by its pH. Fish and meat have a neutral pH, i.e. 7. Bacteria only grow between a minimum pH of 4.5 and a maximum of 8 -9 with an optimum of 6. 5-7 .5. As a result, fish ... can be made. These often have a very special odour and taste, such as smoked fish and many local fermented prod-ucts. Preservation of fish and meat 10 2.3 Which micro-organisms cause spoilage? ... rotting if, after contamination of the fish and meat, the bacteria are also able to grow in the fish and meat. The fol-lowing factors influence the growth of bacteria and the speed with which rotting...
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Preservation of fish and meat - Part 3 doc

Preservation of fish and meat - Part 3 doc

... pieces of meat. Examples of different thicknesses which are used are: ? strips of 1 × 1 cm ? flat strips of 0.5 × (3, 4 or 5 cm) Preservation of fish and meat 24 The exact shape of the ... of fish 3.2 Butchering Only a brief description of how to butcher livestock is given here. The storage life of consumer meat and meat products depends on the qual-ity of the fresh meat. Meat ... salting is de-scribed under the appropriate preservation method in the following chapters. Preservation of fish and meat 16 3 Preparation 3.1 Catching and cleaning fish Catching and preparing...
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Preservation of fish and meat - Part 4 docx

Preservation of fish and meat - Part 4 docx

... Put the meat on top of this layer of salt. Put another 1-2 cm layer of salt on top of the layer of meat. Alternate one layer of meat, one layer of salt, etc., until the pile is about 1-1 .5 metres ... kg of fish, which is equal to 3 0-3 5 kg of salt for 100 kg of fish. ? A bucket or large pan in which to make brine. ? Fish. With small fish (<10 cm): leave the fish whole. ? With large fish ... If the fish sink, add more salt. Preservation of fish and meat 36 You will need: ? Fresh, raw meat in long strips of about 1 cm thick ? Salt. Use a 15% salt solution (150 grams of salt...
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Preservation of fish and meat - Part 5 pps

Preservation of fish and meat - Part 5 pps

... fish. Preservation of fish and meat 40 Whole fish, fish fillets or meat can also be dried on drying racks made of chicken wire or bamboo poles (Figure 12). The disadvantage of this method ... give. The smell and Drying 43taste of dried meat is different to that of fresh meat. Light oxidation of the meat fats gives a typical dried meat taste. Meat which has any signs of spoilage ... middle of the day it must be pro-tected against overheating by temporarily putting it in the shade. Ex-perience will teach you what the best method is. Preservation of fish and meat 42 fish...
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Preservation of fish and meat - Part 6 potx

Preservation of fish and meat - Part 6 potx

... Preservation of fish and meat 48 would no longer allow moisture to pass through and therefore the in-side of the fish would not be able to dry properly. Insufficiently dried fish or meat ... or uni-formly smoked. The ovens are sensitive to the influence of rain and wind. An advantage is, of course, the low cost of materials to make these ovens. Preservation of fish and meat ... determine when the fish or meat has been properly smoked and dried. The total smoking time also depends on the oven used and the kind of fish or meat. Smoke-dried fish or meat can be stored...
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Preservation of fish and meat - Part 7 pot

Preservation of fish and meat - Part 7 pot

... added to the fish- salt mix-ture. Preservation of fish and meat 56 There are three kinds of fermented fish products: 1 the fish flesh is converted into a liquid fish sauce; 2 the fish is converted ... for a period of 7 days. Next, the mixture is again ground up and the same amount of salt is Preservation of fish and meat 62 mixed with salt (1 kg of salt to 3 kg of fish) and put into ... intes-tines and gills of the fish are removed and the fish are washed in wa-ter. They are then rubbed with salt and packed in layers in barrels, al-ternating with layers of salt. The salt:fish...
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Preservation of fish and meat - Part 8 potx

Preservation of fish and meat - Part 8 potx

... Preservation of fish and meat 70 tuna and sardines) have much firmer flesh and softer bones. When cooking such fish, the bones get soft before the flesh starts to fall apart. The fish ... Preservation of fish and meat 68 Glass jars Glass jars can be used for sterilizing under pressure and for bottling. Glass is used less frequently for fish and meat as large pieces of fish or meat ... to the canning of fish and meat. Fish For the canning of fish, it is also important that the fish to be canned is brought ashore as quickly as possible. The mechanization of fishing boats,...
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Spinal Disorders: Fundamentals of Diagnosis and Treatment Part 9 pdf

Spinal Disorders: Fundamentals of Diagnosis and Treatment Part 9 pdf

... Lippincott-Raven, 199 7. 9. Bagnall KM, Ford DM, McFadden KD, Greenhill BJ, Raso VJ ( 198 4) The histochemical com-position of human vertebral muscle. Spine 9: 470–47310. Bergmark A ( 198 9) Stability of ... effects of age and degeneration. J Bone Joint Surg Br 78 :96 5 97 27. Andersson EA, Oddsson LI, Grundstrom H, Nilsson J, Thorstensson A ( 199 6) EMG activi-ties of the quadratus lumborum and erector ... MM ( 199 2) The stabilizing system of the spine. Part I: Function, dysfunction,adaptation and enhancement. J Spinal Disord 5:383– 3 89 Panjabi MM ( 199 2) The stabilizing system of the spine. Part...
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