Deterioration, Preservation, and Storage of Meat
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51 Terms
Bacteriocidal
Bacteriostatic
Halophilic
Non-Ionizing Radiation
Ultraviolet Radiation
Irradiation Odor
Rad Units
Kilogray
Cold Pasteurization
Gamma Radiation
Ionizing Radiation
Sublimination
Case Hardening
Water Activity
Heat Shock Proteins
Specific Heat
Thermal Conductivity
Sterilization
Commercially Sterile
Pasteurization
Bone Darkening
Recrystallization
Individual Quick Frozen
Eutectic Point
Nucleation Sites
Freezing Boundary
Super-Cooled
Cyrogenic
Retained Water
Chill Tunnels
Blast Coolers
Drip Pan
Temperature Cycling
Freezer Burn
Drip
Bloom
Warm-Over-Flavor
Antioxidants
Free Radical Scavengers
Oxidative Rancidity
Hydrolytic Rancidity
Lipase
Modified Atmosphere Packages
Round Sour
Ham Sour
Bone Sour
Microaerophilic
Spoilage
Aerobic
Anaerobic
Putrefaction
