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"balsbaugh" - 1 õppematerjal

Liha töötlemine
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Liha töötlemine

(2005) by Bidner, B., M. Ellis, S. Brewer, D. Campion, E. Wilson, and F. McKeith. 2004. Effect of ultimate pH on the holding chops for 60 to 120 minutes at 42 °C quality characteristics of pork. Journal of Muscle or higher. Chops with a pH <5.8 lightened Foods 15(2):139–154. until L* values (lightness) were similar to Boler, D. D., S. R. Gabriel, H. Yang, R. Balsbaugh, D. C. Mahan, M. S. Brewer, F. K. McKeith, and J. those typical of PSE pork. Killefer. 2009. Effect of different dietary levels of PSE pork is undesirable to packers because natural-source vitamin E in grow-finish pigs on pork of high drip/purge loss, which represents quality and shelf life. Meat Science 83(4):723–730.

Keeled → Inglise keel
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