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Sodium Retention in Prerigor and Postrigor Ground Pork

โœ Scribed by I.C. PENG; J.J. YASOSKY; M.D. JUDGE


Book ID
108813922
Publisher
Institute of Food Technologists
Year
1989
Tongue
English
Weight
280 KB
Volume
54
Category
Article
ISSN
0022-1147

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Nutrient Composition and Retention in Br
โœ K.S. Rhee; H.A. Griffith-Bradle; Y.A. Ziprin ๐Ÿ“‚ Article ๐Ÿ“… 1993 ๐Ÿ› Elsevier Science ๐ŸŒ English โš– 507 KB

This study documents the effects of browning meat and draining the drip on nutrient composition and retention in cooked ground beef, lamb, and pork at different fat levels of the raw product. In the brown-and-drain process, ground meats with higher initial fat levels lost more fat and cholesterol, a