Improving Cull Cow Meat Quality Using Vacuum Impregnation

Cull Cow Finishing Performance

Adding value to cull cow beef

Improving the quality of citric acid and calcium chloride marinated culled cow meat

The objective of this research was to evaluate the effects of immersion marination with citric acid, calcium chloride and combined mixture of citric acid and calcium chloride solutions on Semimembranosus meat quality traits. Meat cuts obtained from culled cows were marinated with 0.05 M citric acid, 0.2 M calcium chloride or the combined mixture of these two compounds for 24 hr. Nonmarinated me...

TREATABILITY OF Melia composita USING VACUUM PRESSURE IMPREGNATION

The performance of treated wood in the field is ultimately affected by retention and penetration of preservative in wood. In the present study, a new preservative system ZiBOC and a commercially used preservative copper-chrome-arsenate (CCA) were used for evaluation of treatability of Melia composita by the vacuum pressure method at different pressure levels in unsealed and end sealed specimens...

Vacuum Impregnation Pretreatment of Fresh Cut Vegetable

Vegetal products are generally characterized through a high level of sensitivity due to environmental factors and to the operations they are submitted to during their preparation. This leads to meaningful changes regarding vegetal products nutritional and sensorial characteristics. The prevention of such drawbacks can be made by introducing active compounds in their structure in order to protec...