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: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Scientific Agricultural Society of Finland
1990-12-01
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| Series: | Agricultural and Food Science |
| Online Access: | https://journal.fi/afs/article/view/72912 |