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Fink meats
Fink meats










Brittori Department of Biochemistry, University of Liverpool, PO Box 147, Liverpool L69 3BX, UK Professor F. It remains for us, as editors, to thank our contributors for undertaking the revisions with such thoroughness and to thank Blackie A&P for their support and considerable patience. We hope this new edition will be greeted as enthusiastically as the first. Finally we have rearranged the order of the chapters to reflect a more logical sequence. We have also persuaded the publishers to indulge in a display of colours by including illustrations of the majority of pigments of importance to the food industry. The new chapters are on the role of biotechnology in food colorant production and on safety in natural colorants, two areas which have undergone considerable change and development in the past five years. Each of the original authors have brought up to date their individual contributions, involving in several cases an expansion to the text by the addition of new material. In this second edition of Natural Food Colorants two new chapters have been added and we have taken the opportunity to revise all the other chapters. At 75 ☌, all samples exhibited notable frequency dependence (n'' ≫ n'), resulting in shear-induced gelation at low frequencies (high oscillation times) which was consistent with data in thermal profiles from 70 ☌ to 90 ☌. The viscoelastic parameters (G0' and G0'') increased with ripening time, irrespective of the temperature, and for a fixed ripening time they were lower at higher temperature. The best gel properties (low values of loss factor, tanδ = G''/G', and minor frequency dependence, i.e., low n', n'' exponents), were observed at 20 ☌ for B30 and R30. The contents of fat (>45 g/100 g total solids, TS) and NaCl ( viscous modulus, G''), irrespective of temperature.

fink meats

Thermoviscoelastic and biochemical properties of Afuega'l Pitu cheese blancu (B) and roxu (R), a Spanish acid-curd cheese made from cow’s milk, were determined at 3, 15, 30 and 60 days of ripening. However, substituting tinplate with aluminium is not recommended due primarily to the lower environmental savings associated with the recycling of the latter. The tinplate employed to fabricate the metal cans is responsible for most of the impact associated with the packaging of the stew. Distribution is the activity contributing the most to the consumption stage. The industrial cooking stage (core phase) contributes to 17.3% of the stew's carbon footprint and 10.6% of the aggregated score, due to emissions derived primarily from the use of natural gas and electricity. Despite showing a very high carbon intensity, the contribution of spices to the environmental footprint of the stew is very limited due to the very small amounts consumed. Despite being imported from Argentina to Spain, transport has a limited contribution to most impact categories (e.g., 18.1% climate change and 12.9% the single score). However, white beans have a high contribution on other impact categories such as toxicity, acidification, and eutrophication, which are associated with the use of agrochemicals. Although the white beans account for 43.7 wt%, its carbon emissions represent only 18.4% of those generated by the ingredients. The carbon footprint of 1 kg of stew amounts to 2.23 kg CO2 eq., with the production of ingredients (upstream phase) dominating most impact categories (e.g., 68.0% of carbon footprint and 73.5% of the single score), due primarily to the emission intensity of animal products.

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The study describes 16 midpoint categories and an aggregated score, calculated following the EC Product Environmental Footprint (PEF) methodology. The aim of this investigation is to quantify the environmental footprint of an industrially produced bean and pork stew produced using a combination of local/imported and fresh/ processed ingredients.












Fink meats