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EFFECTS OF CARBON DIOXIDE AND NITROGEN ATMOSPHERES ON THE QUALITY OF MECHANICALLY DEBONED CHICKEN MEAT DURING FROZEN AND NON-FROZEN STORAGE

โœ Scribed by D. JURDI; M. G. MAST; J. H. MacNEIL


Book ID
108804329
Publisher
Institute of Food Technologists
Year
1980
Tongue
English
Weight
688 KB
Volume
45
Category
Article
ISSN
0022-1147

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## Abstract Investigations were conducted on mechanically recovered poultry meat (MRPM) and on protein preparation obtained from MRPM by washing it first with 1% water solution of sodium chloride and with water afterwards. The raw materials were frozen at the temperature of โ€“23ยฐC. The effect of add