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Studies on Pasteurized and Commercially Sterilized Poultry Meat Bologna. Effects of Chopping Condition and Type of Meat

✍ Scribed by RAYMOND F. MAWSON; BYRON F. MILLER; GLENN R. SCHMIDT

Book ID
108806086
Publisher
Institute of Food Technologists
Year
1983
Tongue
English
Weight
624 KB
Volume
48
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 –23Β°C. The effect of add