50th International Congress of Meat Science and Technology
ground by a meat grinder. The ground tissue then was homogenized in a Waring blender with. 1 part tissue to 2 parts of .13M KC1 containing. 2.5 mM 2 ...
Journal of Food Science 1961 Volume.26 No.1Si on devait établir la formulation de ces trois années de thèse, elle serait composée de dur labeur, d'enrichissements, de curiosité, ... FOOD PROTEIN ANALYSIS - Quantitative Effects on ProcessingBeef hearts obtained from freshly killed animals were quar- tered, trimmed, and passed through an electric meat grinder. Ground heart muscle (800 g) was ... Meat and Muscle Biology? Introduction - Semantic ScholarMeat from raw patties was powdered by dipping in liquid nitrogen and blended in a Waring commercial blender (Model 51BL32,. Waring Commercial, Torrington, CT) ...
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