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- W2017393995 abstract "Average moisture, fat and protein values, bind constants and colour constants for 81 meat cuts and trimmings (14 beef, 41 hog and 26 sow) for use in least-cost, constant-quality computer formulation of sausage products are presented. The data are based on current day Canadian porcine and bovine production and processing and are intended to replace older values, but not to be used in conjunction with them. Des données se rapportant à l'humidité moyenne, aux teneurs en graisse et en protéine, aux constantes de liant et de couleur furent obtenues pour 81 coupes et retailles de viande (14 de boeuf, 41 de porc et 26 de truie). Ces données peuvent servir aux formulations de saucisses par ordinateur pour un coût minimum et une qualité constante. Elles sont basées sur la production et la transformation courantes du porc et du boeuf au Canada, et, par conséquent, elles sont destinées à remplacer et non pas à s'ajouter aux valeurs plus anciennes." @default.
- W2017393995 created "2016-06-24" @default.
- W2017393995 creator A5056579905 @default.
- W2017393995 date "1979-01-01" @default.
- W2017393995 modified "2023-10-05" @default.
- W2017393995 title "Some Physico-chemical ‘Constants’ of Various Meats for Optimum Sausage Formulation" @default.
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- W2017393995 doi "https://doi.org/10.1016/s0315-5463(79)73102-6" @default.
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