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- W305160669 abstract "Abstract : Studies of the cohesiveness of fabricated, irradiated meat rolls (beef, ham, pork, corned beef, and breast and thigh chicken meat), using a Kramer Shear Press and a trained sensory panel, were conducted. The Kramer Shear Press and friability data correlated at the 99% significance level for ham, 98% level for beef, 95% level for thigh chicken meat and 88% level for pork. There was no significant correlation for breast chicken meat or corned beef. Irradiated meats were less cohesive than non-irradiated meats, and practically all Kramer Shear Press scores were lower for the irradiated than for the non- irradiated products. The overall data indicate a tenderizing effect of irradiation, thus suggesting that a somewhat 'tougher' initial raw product could be used for preparing radappertized final meat products." @default.
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- W305160669 date "1974-04-01" @default.
- W305160669 modified "2023-09-27" @default.
- W305160669 title "Measurement of Cohesiveness of Fabricated, Irradiated Meat Rolls" @default.
- W305160669 hasPublicationYear "1974" @default.
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