1. R. Hermus and H. Albers, "Meat and Meat Products in Nutrition," Proceedings of 32nd European Meeting of Meat Research Workers, Gent, Belgium, 1986.

2. ZMP, Bilanz 1987, Zentrale Markt- und Preisberichtstelle für Erzeugnisse der Land-, Forst- und Ernährungswirtschaft GmbH, Bonn, FRG, 1988.

3. F. M. W. Visser, "Dairy Ingredients in Meat Products", Proceedings of the International Dairy Federation Seminar: Dairy Ingredients in the Food Industry, Luxembourg, May 19-21, 1981.

4. S. S. Gulayev-Zaitsev, "The Use of Caseinates in Foods," in Organizing Committee of the XXII International Dairy Congress, ed., Milk the Vital Force, D. Reidel Publishing Company, Dordrecht, Holland, 1986.

5. P. Walstra and R. Jenness, Dairy Chemistry and Physics, John Wiley & Sons, Inc. New York, 1984.

6. P. V. Farrant, "Muscle Proteins in Meat Technology", in P. F. Fox and J. J. Cordon, eds., Food Proteins, Applied Science Publishers Ltd., New York, 1982.

7. R. Hamm, Kolloidchemie des Fleisches, Paul Parey, Berlin and Hamburg, 1972.

8. J. Schut, "Meat Emulsions'" in S. Friberg, ed., Food Emulsions, Marcel Dekker Inc., New York, 1976.

9. P. M. Smith, "Meat Proteins: Functional Properties in Comminuted Meat Products," Food Technology 4,116-121 (1988).

10. N. L. King and J. J. MacFarlane, "Muscle Proteins," in A. M. Pearson and T. R. Dutson, eds., Advances in Meat Research, Restructured Meat and Poultry Products, Vol. 3, Van Nostrand Reinhold Co., New York, 1987.

11. J. Schut, F. Visser, and F. Brouwer, "Microscopical Observations During Heating of Meat Protein Fractions and Emulsions Stabilized by These," Proceedings of 25th European Meeting of Meat Research Workers, Budapest, Hungary, Aug. 27-31, 1979, Paper 6.12.

12. J. Schut, "Zur Emulgierbarkeit von Schlachtfetten bei der Herstellung von Brühwurst," Fleischwirtschaft 48, 12011204 (1968).

13. J. Schut and F. Brouwer, "The Influence of Milk Proteins on the Stability of Cooked Sausages," Proceedings of 21st European Meeting of Meat Research Workers, Aug. 31-Sept. 5, Bern, Switzerland, 1975, pp. 80-82.

14. J. Schut, F. Visser, and F. Brouwer. "Fat Emulsification in Finely Comminuted Sausage: A Model System," Proceedings of 24th European Meeting of Meat Research Workers, Kulmbach, FRG, 1978, paper W 12.

15. S. A. Ackerman, C. Swift, R. Carroll, and W. Townsend, "Effects of Types of Fat and of Rates and Temperatures of Comminution on Dispersion of Lipids in Frankfurters," Journal of Food Science 36, 266-269 (1971).

16. L. Knipe, "Sectioned and Formed Meat Products,"Proceedings Annual Sausage and Processed Meat Short Course, Ames, Iowa, 1982, Res. Paper, 2113 E-7.

17. P. A. Morrisey, D. M. Mulvihill, and E. O'Neill, "Functional Properties of Muscle Proteins", in B. J. F. Hudson, ed., Development in Food Proteins, Vol. 5, Elsevier Applied Science, London, 1987.

18. J. E. Kinsella, "Relationships between Structure and Functional Properties of Food Proteins," in P. F. Fox and J. J. Gordon, eds., Food Proteins, Applied Science Publishers Ltd., New York, 1982.

19. R. Hamm and J. Grambowska, "Proteinlöslichkeit und Wasserbindung unter den in Brühwurstbräten gegebenen Bedingungen, Part II," Fleischwirtschaft 58, 1345-1348 (1978).

20. H. Hoogenkamp, Milk Protein. The Complete Guide to Meat, Poultry, and Sea Food, DMV Campina bv., Veghel, Holland, 1989.

21. J. Schut and F. Brouwer, "Preferential Adsorption of Meat Proteins during Emulsification," Proceedings of 17th European Meeting of Meat Research Workers, Bristol, UK, 1971.

22. A. S. Bawa, H. Z. Orr, and W. R. Usborne, "Evaluation of Synergistic Effects Obtained in Emulsion Systems for the Production of Wieners, Journal of Food Science Technology 5, 285-290 (1988).

23. A. Asghar, K. Samejima, and T. Yasui, "Functionality of Muscle Protein in Gelation Mechanisms of Structured Meat Products," CRC, Critical Reviews in Food Science and Nutrition 22, 27-106 (1985).

24. E. A. Foegeding and T. C. Lanier, "The Contribution of Non Muscle Proteins to Texture fo Gelled Muscle Protein Foods," in R. D. Philips and J. W. Fixley, eds., Protein Quality and the Effects of Processing Marcel Dekker Inc., New York, 1989.

25. B. Egelandsdal, K. Fretheim, and O. Honbitz, "Dynamic Rheo-logical Measurements on Heat Induced Myosin Gels: An Evaluation of the Methods Suitable for the Filamentous Gels," Journal of the Science of Food and Agriculture 37, 944-954, 1986.

26. M. K. Knight, "Interaction of Proteins in Meat Products: Part III, Functions of Salt Soluble Protein, Insoluble Myofibrillar Protein and Connective Tissue Protein in Meat Products," Research report no. 630, Leatherhead Food R. A., Leatherhead, UK, 1988.

27. G. R. Ziegler and J. C. Acton, "Mechanisms of Gel Formation by Proteins of Muscle Tissue," Food Technology 5, 77-82 (1984).

28. K. Samejima, M. Ishioroshi, and T. Yasui, "Relative Roles of the Head and Tail Portions of the Molecule in Heat Induced Gelation of Myosin," Journal of Food Science 46, 1412-1418 (1981).

29. J. A. Dudziak, E. A. Foegeding, and J. A. Knopp, "Gelation and Thermal Transitions in Post Rigor Turkey Myosin/ Actomyosin Suspensions," Journal of Food Science 53, 12781281 (1988).

30. D. G. Huber and J. H. Regenstein, "Emulsion Stability Studies of Myosin and Exhaustively Washed Muscle from Adult Chicken Breast Muscle," Journal of Food Science 53, 12821293 (1988).

31. J. Jongsma, Milk Proteins in Processed Sea Food, DMV Campina bv., Veghel, Holland, 1987.

Homemade Pet Food Secrets

Homemade Pet Food Secrets

It is a well known fact that homemade food is always a healthier option for pets when compared to the market packed food. The increasing hazards to the health of the pets have made pet owners stick to containment of commercial pet food. The basic fundamentals of health for human beings are applicable for pets also.

Get My Free Ebook

Post a comment