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Ageing and meat tenderness
6 views. Created 1 year 3 months ago.
Ageing and meat tenderness
More videos in the series
43m 35s
ageing and meat tenderness part 2
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Heating and flavour of meat
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Nutritional and toxic and environmental aspects
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Oxidation of lipid and protein
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tenderness ctd. (part 3), meat color
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Muscle contraction in vivo and after slaughter
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Perimortal reactions, DFD, PSE
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Water-holding ctd., Fiber types, Buffer capacity
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Water-holding
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Connective tissue continued, Energy in muscle
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Muscle structure part 2 and connective tissue
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Muscle structure and growth, fat, bones
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Introduction, colloid and protein chemistry
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