Results 1 to 15 of 15

Thread:

Hybrid View

Previous Post Previous Post   Next Post Next Post
  1. #1
    Registered User levskaraa1's Avatar
    Join Date: Jan:2021
    Location: Sofia
    Posts: 63

    , ( ).

  2. #2
    Registered User xploda's Avatar
    Join Date: Dec:2010
    Location:
    Posts: 3,009
    Quote Originally Posted by levskaraa1 View Post
    ( ).
    ,

  3. #3
    🡇 🡆 + K Yankoff's Avatar
    Join Date: Nov:2010
    Location: Sofia
    Posts: 2,609
    , 15-16 :



    , , , , . 25 , .

  4. #4
    Registered User barabata's Avatar
    Join Date: May:2003
    Location:
    Posts: 1,570
    .
    - Asus ROG Strix SCAR G733QR - Ryzen 5800H/16GB DDR4/RTX 3070
    - Fujitsu Celsius H760 - i7-6820HQ/32GBDDR4/Quadro M1000M/m2PCIe - 1TB SSD/ SATA - 4 B SSD / 2 TB SATA in caddy/
    /Hidden:

  5. #5
    Registered User
    Join Date: Jun:2003
    Location:
    Posts: 416
    Libor , .
    , .

  6. #6
    $>cd /pub && more beer deyannn's Avatar
    Join Date: Jan:2008
    Location:
    Posts: 3,648
    , 0.6% - 1 4.80 , , .

    , liquid smoke - BBQ pulled pork.
    , .
    Last edited by deyannn; 21st December 2021 at 11:57.
    R5 5600X /CM Hyper 212+/AsRock x370 Gaming X/2x16GB HyperX+2x8GB LPX @3200CL16/Red devil 6700XT/Seasonic M12II-620 Evo/4000d airflow

  7. #7
    Registered User levskaraa1's Avatar
    Join Date: Jan:2021
    Location: Sofia
    Posts: 63
    , , .

    .

  8. #8
    🡇 🡆 + K Yankoff's Avatar
    Join Date: Nov:2010
    Location: Sofia
    Posts: 2,609
    Quote Originally Posted by deyannn View Post
    ... , liquid smoke...
    , , 10 . as intended.

  9. #9
    Registered User
    Join Date: Sep:2017
    Location: Sofia
    Posts: 3,964
    Quote Originally Posted by levskaraa1 View Post
    , ( ).
    , , . ....

  10. #10
    $>cd /pub && more beer deyannn's Avatar
    Join Date: Jan:2008
    Location:
    Posts: 3,648
    Quote Originally Posted by hannoslm View Post
    , , . ....
    , / .
    R5 5600X /CM Hyper 212+/AsRock x370 Gaming X/2x16GB HyperX+2x8GB LPX @3200CL16/Red devil 6700XT/Seasonic M12II-620 Evo/4000d airflow

  11. #11
    Registered User
    Join Date: Sep:2017
    Location: Sofia
    Posts: 3,964
    Quote Originally Posted by deyannn View Post
    , / .
    , .... .

  12. #12
    $>cd /pub && more beer deyannn's Avatar
    Join Date: Jan:2008
    Location:
    Posts: 3,648
    Quote Originally Posted by hannoslm View Post
    , .... .
    , ( ) . .

    : Meat processing technology for small- to medium-scale producers Food and agricultural association, United Nations
    .

    - The primary purpose of nitrite is to create a heat resistant red colour in a chemical reaction with the muscle pigment, which makes cured meat products attractive for consumers.
    - Nitrite has a certain inhibitory effect on the growth of bacteria. This effect is particularly pronounced in canned meat products which are usually stored without refrigeration, where small numbers of heat resistant bacteria may have survived but their growth is inhibited by the presence of nitrite (see also page 77).
    - Nitrite has the potential of attributing a specific desirable curing flavour to cured products.
    - In the presence of nitrite fats are stabilized and rancidity in meat products retarded i.e., an antioxidant effect.
    Sodium Nitrite
    Levels used: 0.01 0.03%
    The addition of relatively small quantities of sodium nitrite produces the development of the desired colour pickling red in Processed meat products. Without nitrite meat products turn grey in colour when heated. Of special importance for canned meat products is the potential of nitrite to inhibit microbial growth. Furthermore, it retards the oxidative rancidity by stabilizing fats. The common commercial form of nitrite is nitrite curing salt or pickling salt, a mixture of 0.5 - 0.6% nitrite and 99.4 - 99.5% sodium chloride (see also page 34).
    Some common additives, primarily used for purposes such as reddening, binding or flavouring, also develop moderate antimicrobial effects, in particular nitrite (see page 35, 68) and phosphate (see page 68). Also the common salt has antimicrobial effects, in high concentrations direct, and in lower concentrations indirectly through reduced water activity (see page 33). However, these impact s alone cannot substitute strict meat hygiene and cooling, but are useful in combination with hem.
    293 294
    Quote Originally Posted by 293
    Canned meat products must be microbiologically safe, which means pathogen free and non-spoiling. This implies that apart from all vegetative microorganisms, the spores must also be inactivated. Thermal processing uses the most heat resistant known organisms that could cause spoilage or disease/food poisoning as reference organisms for a safe and stable product. In the food industry the most heat resistant pathogens are Clostridium botulinum spores (see also page 358) for which a minimum F-value of 2.52 needed. The most heat resistant spores for spoilage are the Clostridium sporogenes spores which require minimum F-values of 2.58.
    Quote Originally Posted by 294
    Commercial sterility

    F-values of 4 and above as required for fully sterilized canned products are often detrimental for the quality of certain canned goods. Thus technologies have been developed, which use a sterilization pattern of slightly less than F-value 4, which means that under certain circumstances some spores may survive. In order to tackle this risk, other hurdles can be employed to curb microbiological growth. In the first place, the curing substance nitrite, which is added to many canned meat products, as an additional safety measure or hurdle. Nitrite inhibits the growth of spores. Lowered water activity (a w) due to reduced water content or aw-reducing ingredients (fat, non-meat proteins, salts) can also be useful.

    , ( )
    R5 5600X /CM Hyper 212+/AsRock x370 Gaming X/2x16GB HyperX+2x8GB LPX @3200CL16/Red devil 6700XT/Seasonic M12II-620 Evo/4000d airflow

  13. #13
    Solution .45 Scrapter09's Avatar
    Join Date: Sep:2008
    Location:
    Posts: 3,197
    , . .
    Last edited by Scrapter09; 23rd December 2021 at 16:31.

  14. #14
    🡇 🡆 + K Yankoff's Avatar
    Join Date: Nov:2010
    Location: Sofia
    Posts: 2,609
    Quote Originally Posted by deyannn View Post
    , ( )
    . , :



    Quote Originally Posted by Scrapter09 View Post
    , . .
    . . .
    Last edited by Yankoff; 24th December 2021 at 00:05.

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

Copyright © 1999-2011 . .
iskamPC.com | mobility.BG | Bloody's Techblog | | 3D Vision Blog |