Abattoir Hygiene and Shelf Life Extension
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چکیده
Extension research has been conducted over the past three years over the various abattoirs, technological institutions and meat processing plants, in order to establish means of enhancing safety as well as shelf life extension. The technology applied was the process of electro-chemical activation of water by an on-site device. This device makes use of a powerful electrical field to split a saline (salt) solution into two different streams as follows:
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