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Meat science basics In the muscle tissue of the meat, a small amount of oxygen is stored, sufficient for a short period, then this reserve is depleted. As […]
The fact is that when natural chilled meat, especially beef, is vacuum-packed, it immediately darkens, acquiring a greenish or greenish-brown hue. So clarify the details: chilled beef is […]
The implementation of the HACCP system is a necessary step in the framework of the economic integration of the domestic food industry into the European and world markets, […]
Once in a life, every person has eaten one or another type of canned food, like meat, fish, or vegetables. The value of such products is defined by […]
The meat, immediately after slaughtering, is tough and without a distinct flavor. Fillet, entrecote, boiled meat, and jerky acquire a perfect taste only when stored properly. A steak […]