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Crude Fat Determination - Soxhlet Method - 1998
7. Accurately weigh a clean, dry 150 mL round bottom flash and put about 90 mL of petroleum spirit into the flask. 8. Assemble the extraction unit over either an electric heating mantle or a water bath. 9. Heat the solvent in the flask until it boils. Adjust the heat source so that solvent drips from the condenser into the sample
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Storage life of meat - Meat Industry Services: …
meatupdate.csiro.auMeat is a highly perishable product and must be stored under refrigerated conditions to control microbiological growth and other deteriorative changes.
Vacuum-packed meat: storage life and spoilage
meatupdate.csiro.auThe chilled storage life of beef and lamb is greatly extended by vacuum packaging; however, vacuum-packed meat eventually spoils. Some indicators of …
Meat technology update
meatupdate.csiro.auoxymyoglobin, or may be produced by the muscle itself. Hydrogen peroxide greening has been associated with cooked cured meats under aerobic conditions.
Vacuum-packed meat: storage life and spoilage
meatupdate.csiro.au• Meat pH and availability of nutrients can significantly affect the type of and growth of bacteria. The normal pH of meat is in the range 5.4–5.8. A high pH (>6.0) can permit the growth of spoilage bacteria, but is only significant in some circumstances (as discussed later). A high pH is the result
Storage life of meat
meatupdate.csiro.aulonger than lamb, because lamb has a higher pH and because of differences in the slaughter and dressing process, lamb carcasses tend to have higher numbers of initial bacteria. Chilled meat should be stored as cold as possible to maximise the storage period. A temperature of –1ºC to 0ºC is desirable and practical.
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