Search Results for: Fresh offal of ducks cuts
of unfrozen water, chilled meat can only be considered for short transport operations as enzymatic and bacterial activity may continue slowly. oil content - ventilation recommended ventilation conditions: circulating air, circulations/hour without supply of fresh air in order to ensure uniform cooling
chilled, meat retains the characteristics of fresh meat. the degree of redness of meat is determined by its myoglobin (muscle pigment) content, which depends upon the species, breed, age and other factors. meat is chemically composed of water (approx. - %), protein (approx. - %), fat (approx. - %), mineral...
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