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SECTIONED AND FORMED MEAT PRODUCTS
https://meatsci.osu.edu/node/95
This results in a higher turnover rate in inventory. Furthermore, improved pickle penetration causes ... cations also inhibits oxidative rancidity and slows the rate of color fading of cured meat. However, it is ...
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https://meatsci.osu.edu/node/82
rates, delivery truck temperatures, incidence of product rejection/returns, age of product post-kill, ...