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- W2035785096 abstract "Wiltshire-cured sides were matured at −1.1 °C. (30° F.) for periods of 1 to 25.5 days prior to smoking at 60 °C. (140° F.). The effect of the length of the maturation period on quality was assessed by flavour tests; and by determination of surface bacterial growth, peroxide oxygen formation in the fat, and changes in colour and colour stability of the lean meat during storage at −1.1 °C. subsequent to smoking.By all criteria of quality used, differences attributable to variations in the length of the maturation period were usually small and showed no consistent trend. However, there was some indication that a maturation period of about 10 to 15 days was most suitable." @default.
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- W2035785096 date "1944-09-01" @default.
- W2035785096 modified "2023-09-24" @default.
- W2035785096 title "SMOKED MEATS: III. EFFECT OF MATURATION PERIOD ON QUALITY" @default.
- W2035785096 doi "https://doi.org/10.1139/cjr44f-014" @default.
- W2035785096 hasPublicationYear "1944" @default.
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