Classification of Greek meat products on the basis of pH and water activity (aw)

dc.contributor.author	Αντωνίου, Μαρία	el
dc.date.accessioned	2015-01-11T12:48:53Z
dc.date.issued	2015-01-11
dc.identifier.uri	http://hdl.handle.net/11400/3762
dc.rights	An error occurred on the license name.	*
dc.rights.uri	An error occurred getting the license - uri.	*
dc.subject	meat products
dc.subject	Food--Water activity
dc.subject	acidity
dc.subject	Acids--Basicity
dc.subject	Ταξινόμηση
dc.subject	προιόντα κρέατος
dc.subject	νερό
dc.subject	classification
dc.title	Classification of Greek meat products on the basis of pH and water activity (aw)	en
heal.type	masterThesis
heal.classification	Food technology and engineering
heal.classification	Meat
heal.classification	Τεχνολογία τροφίμων
heal.classification	Κρέας
heal.classificationURI	http://data.seab.gr/concepts/1206d77258fd66c88274d85384bf2041de953cef
heal.classificationURI	http://id.loc.gov/authorities/subjects/sh85082715
heal.classificationURI	N/A-Τεχνολογία τροφίμων
heal.classificationURI	N/A-κρέας
heal.keywordURI	http://lod.nal.usda.gov/9572
heal.keywordURI	http://id.loc.gov/authorities/subjects/sh85050231
heal.keywordURI	http://lod.nal.usda.gov/2740
heal.keywordURI	http://id.loc.gov/authorities/subjects/sh85000533
heal.dateAvailable	10000-01-01
heal.language	en
heal.access	forever
heal.recordProvider	Τεχνολογικό Εκπαιδευτικό Ίδρυμα Αθήνας. Σχολή Τεχνολογίας Τροφίμων & Διατροφής. Τμήμα Τεχνολογίας Τροφίμων	el
heal.publicationDate	1994
heal.bibliographicCitation	Antoniou, M. (1994) Classification of Greek meat products on the basis of pH and water activity (aw). Master thesis. University of Humberside	el
heal.abstract	The aim of this study was to classify the Greek meat products on the basis of pH and aw, in groups stable no storage under the recommended conditions. The aw and the pH of Greek meat products of several types were measured, using for the aw - measurements an electric hygrometer, the Novasina and for the pH a glass membrane electrode. For each sample three measurements for both parameters have been taken and the mean value was calculated and the standard deviation as well. Based on the above measurements and according to Rodel' s (1975) criteria a suggestion for their classification was made. The meat products were grouped in three categories: ' easily perishable', 'perishable' and 'self-stable'. The conclusion reached from the measurements of pH and aw are: A. The two parameters are greatly influenced by the way of manufacture and the recipe. B. Certain meat products including in the same category could be classified in all Rodel' s groups . The most noticeable example are the traditional sausages ( large size). These belong in the three categories, the ’easily perishable’, ’perishable ’, ’ self-stable ’. As well as, certain heat treated meat products which belong in the two first Rodel's groups, 'easily perishable' and 'perishable1. Because of their wide range of aw- and pH-values. C. Different manufacturing methods (particularly in ripening and curing) often result in distinctly different individual products failing within the same bread group. As an example in the group of the 'easily perishable ' are included certain neat treated, semi-fermented, ana traditional meat products. The measurement of pH and aw-values has been considered in relation to this problem. Thus, according to their aw- and pH- values they must be stored: at temperature <, 5 C, the 'easily perishable' products (Group A) with pH > 5.2 and aw > 0.95 : In this category belong certain of the heat treated such as 'parisaki' (Table 7a, Table 13, Table 15) , 'pariser' (Table 7b, Table 13, Table 15) , 'skordato No 2,3' (Table 7e, Table 13, Table 15), 'mortadella type salami' (Table 7g, Table 13, able 15), frankfurter type sausages No 1.2' (large size) (Table 7c, Table 13, Table 15), 'small cocktail sausages' (Table Table 7 f, 13, Table 15), ham (cooked) ' (Table 8a, Table 14, Table 15), 'bacon' (Table 3b, Table 14, Table 15) and 'meat steak smoked' (Table 3c, Table 14, Table 15) . Moreover, certain semi- fermented meat products such as 'bier salami' (Table 6, Table 12, Table 15) and the 'traditional sausages No 2' (large size) (Table 4a, Table 10, Table 15) . At temperature <. 10°C; must be stored the ' verishable meat products with 5 . 0 pH <15.2 or 0 . 91 < aw <, 0 . 95 (Group B) . Such as certain heat treated as 'pariser' (Table 7b, Table 13, 11(Table 7e, Table 13, Table 15), frankfurter type sausages No 3' (large size) (Table 7c, Table 13, Table 15), 'frankfurter type sausages No 2, 3' (small size) (Table 7d, Table 13, Table 15), 'bacon No 1,2* (Table 8b, Table 14, Table 15) and 'meat steak smoked' (Table 14, Table 151 . Moreover, the 'traditional sausages No ’traditional sausages No 2' 'small size) (Table 4b, Table 10, Table 15). Finally, there is no need for refrigeration for the 'self-stable' products with pH <5.2 and a 0.95(Group C).Products can also be classified within this group if either the aw <0.91 or the pH< 5.0. Such as the fermented meat products as 'aeros mini', 'aeros sliced' (Table 5a, 5b, Table 11, Table 15) and No 1 M in both sizes) (Table 4a, Table 4b, Table 10, Table 15).	en
heal.advisorName	Ραμαντάνης, Σ.	el
heal.committeeMemberName	[χ.ό.]	el
heal.academicPublisher	Τεχνολογικό Εκπαιδευτικό Ίδρυμα Αθήνας. Σχολή Τεχνολογίας Τροφίμων & Διατροφής. Τμήμα Τεχνολογίας Τροφίμων	el
heal.academicPublisherID	teiath
heal.fullTextAvailability	true