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Academic Journal

EFFECTS OF DIFFERENT FREEZING RATES AND THAWING RATES ON THE MANUFACTURING PROPERTIES AND STRUCTURE OF PORK.

Subjects: *QUALITY of pork; *MEAT quality; *THAWING

  • Source: Journal of Muscle Foods. Apr2010, Vol. 21 Issue 2, p177-196. 20p. 2 Black and White Photographs, 6 Charts, 4 Graphs.

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Academic Journal

DEFINITION OF THE OPTIMUM FREEZING TIME POSTMORTEM FOR MANUFACTURING PORK MEAT.

Subjects: *FROZEN meat; *MEAT; *CRYOBIOLOGY

  • Source: Journal of Muscle Foods. Apr2009, Vol. 20 Issue 2, p186-200. 15p. 4 Black and White Photographs, 1 Chart.

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Academic Journal

COATING WITH SODIUM ALGINATE AND ITS EFFECTS ON THE FUNCTIONAL PROPERTIES AND STRUCTURE OF FROZEN PORK.

Subjects: *QUALITY of pork; *FROZEN meat; *FROZEN foods

  • Source: Journal of Muscle Foods. Oct2008, Vol. 19 Issue 4, p333-351. 19p. 1 Black and White Photograph, 7 Charts, 4 Graphs.

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