Water-Holding Capacity of Fresh Meat
Water-holding capacity of fresh meat (ability to retain inherent water) is an important property of fresh meat as it affects both the yield and the quality of the end product. […]
Some Funny pictures need to be thinking
how to understood the word of “Push”, here somebody give a answer, do you agree? Push means Persist Until Something Happens. […]
How to reduce the carcoss drop loss in Chill room
When a freshly slaughtered carcass is initially chilled to its storage temperature, it will lose weight through moisture loss to the atmosphere. Depending on the chilling process, this can be up to 3% of its overall weight. The highest losses will occur in the early stages when the temperature difference between the carcass and its surrounding chill store atmosphere is at its greatest. […]
Recent Comments