Carcass Chilling Method Effects on Texture and Cured Color Development of Cooked Sow Sausage
نویسندگان
چکیده
منابع مشابه
on the effects of pictorial clues on the efl learners listening comprehension development
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15 صفحه اولEffects of Spray Chilling and Carcass Spacing on Beef Carcass Cooler Shrink and Grade Factors 1
A two-part study was conducted at a commercial beef slaughter plant to determine the effects of conventional and spray chilling on carcass yields and traits, and also to determine the effects of carcass spacing on carcass yields in a spray-chilling system. In the first part, 15 steer beef carcasses per day were selected on three consecutive days, and alternate right and left sides were subjecte...
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Color of uncooked and cooked broiler leg quarters associated with chilling temperature and holding time.
Discoloration of raw or cooked tissue can occur from cell disruptions and blood migration caused by slow or variable chilling rates. Color parameters established by the Commission International D'Eclairage for measuring lightness, redness, and yellowness (L*, a*, and b* respectively) were determined on two groups (A and B) of uncooked and cooked leg quarters chilled at +4, 0, -3, -12, or -18 C....
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ژورنال
عنوان ژورنال: Meat and Muscle Biology
سال: 2017
ISSN: 2575-985X
DOI: 10.22175/rmc2017.037