Storage properties and quality of meats deboned by different methods
The storage properties of mechanically deboned beef and pork were studied at storage temperatures of +4°C for up to 6 days and at -24°C for up to 140days. Two types of machines were used for the separation of the meat, a pressure-based Inject Star machine (6 test series) and a Poss prototype machine...
Main Authors: | , , |
---|---|
Format: | Article |
Language: | English |
Published: |
Scientific Agricultural Society of Finland
1990-12-01
|
Series: | Agricultural and Food Science |
Online Access: | https://journal.fi/afs/article/view/72912 |