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The pres - wrap) must be removed before immersion, sure is released when the food temperature is bulk blocks are liable to break up, leaching a little above 0°C. High pressure thawing has of product surfaces can lead to poor appear- been applied experimentally to pork and beef ance, and frequent changing of water for (Suzuki et al. 2006). There is some evidence hygiene reasons requires disposal or treat- that the high pressure has the additional ment of large quantities of effluent.
The pres - cific common criteria for the interpretation of ence of these substances in foods and the the analytical results of official control labo- number of samples to be tested each year is ratories for such samples.
The pres - higher pH of these traditional sausages (5.6– ence of molds on foods and feeds became 6.2) has no inhibitory effect whatsoever more suspicious than before, and a wide against undesirable microorganisms.
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