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Heating and flavour of meat

7 views. Luotu 3 months 5 days ago.

Heating and flavour of meat

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43m 35s

ageing and meat tenderness part 2

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Nutritional and toxic and environmental aspects

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Oxidation of lipid and protein

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2h 59m 55s

tenderness ctd. (part 3), meat color

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1h 41m 27s

Ageing and meat tenderness

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2h 57m 24s

Muscle contraction in vivo and after slaughter

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Perimortal reactions, DFD, PSE

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Wooden breast in poultry

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Water-holding ctd., Fiber types, Buffer capacity

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Water-holding

Luotu 3 months 3 weeks ago.
2h 58m 15s

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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