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- W2003417962 abstract "Seven lots of choice and prime lamb breasts were mechanically deboned using an AUX 70 Beehive deboner with 0.635 mm diam holes in the cylinder. The meat was compared to hand-boned meat from the same lots of breasts. Numbers of bacteria per g of meat and percent fat, protein and dry matter were similar in hand- and machine-boned meat. Mechanically deboned meat contained less hydroxyproline and more calcium than hand-boned meat." @default.
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- W2003417962 date "1974-07-01" @default.
- W2003417962 modified "2023-10-16" @default.
- W2003417962 title "CHARACTERISTICS OF MEAT FROM MECHANICALLY DEBONED LAMB BREASTS" @default.
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- W2003417962 doi "https://doi.org/10.1111/j.1365-2621.1974.tb17995.x" @default.
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