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07/07/2006 - 00:00

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Cooking Systems For Whole-Muscle Meat Products


I highly recommend you reading the article “COOKING PROCESSES FOR WHOLE-MUSCLE PRODUCTS” published in MEAT INTERNATIONAL magazine, pages 28 to 30, June 2006 issue.

This article describes the basic types of cooking and their relationship to good development of the products’ sensory characteristics, the obtention of an adequate internal temperature and a sufficient pasteurisation value.

See attached pdf File

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