File is found here, formatting with black -l 80, version is 20.8b1. Mode(target_versions=set(), line_length=80, string_normalization=True, experimental_string_processing=False, is_pyi=False) --- source +++ first pass @@ -76,14 +76,14 @@ ...
The objective of this study was to evaluate processing methods for frozen beef subprimals; the effects of freezing and thawing rates on tenderness, sensory properties, and retail display were evaluated. There were 6 treatments: fresh, never frozen 14 d wet aged (14D); fresh, never frozen 21 ...
- 《Journal of Food Science》 被引量: 101发表: 1978年 Yield grade and carcass weight effects on the cutability of lamb carcasses fabricated into innovative style subprimals. Lamb carcass (n = 100) were selected from USDA yield grades (YG) 2, 3, and 4 and carcass weight (CW) groups ...
The elasticity of salted rabbit meat increased firstly and then decreased, and reached the maximum at 3% of NaCl addition. Meanwhile, the addition of NaCl also had an impact on lipid oxidation in salted rabbit meat. Both peroxide value (POV) and thiobarbituric acid reactant value (TBARS) in ...
For n=2, a similar construction was presented in [15, 16] based on the properties of the curl-operator (cf. Sect. 2). Example 4.5 For n=2, \begin{aligned} {\left\{ \frac{-2^{|\lambda _2|} {\mathop {{\psi }}\limits ^{{+}}}_{\lambda _1}^{(1)} \otimes \psi _{...
The objective of this study was to evaluate processing methods for frozen beef subprimals; the effects of freezing and thawing rates on tenderness, sensory properties, and retail display were evaluated. There were 6 treatments: fresh, never frozen 14 d wet aged (14D); fresh, never frozen 21 ...
Classification of isolated double points of rank zero on primals in Sn - Herszberg - 1957 () Citation Context ...amples of string-theoretic Euler numbers 97 2. Stringy invariants of 3-dimensional ADE’s Let (X, x) be a simple, 3-dimensional hypersurface singularity, i.e. one of the ...
mechanical propertiesfirmnesspuncture forcecutting forceEffect of different oxygen concentrations on blooming ability of aged beef longissimus lumborum (LL) steaks was examined. Six LL primals were stored for 2 weeks under vacuum followed by display under 2, 5, 10 or 20% oxygen (experiment 1). In...
The objective of this study was to evalu-ate processing methods for frozen beef subprimals; the effects of freezing and thawing rates on tenderness, sensory properties, and retail display were evaluated. There were 6 treatments: fresh, never frozen 14 d wet aged (14D); fresh, never frozen ...
This study also was conducted to determine effects of a SA spray on the natural spoilage microflora, off odor characteristics, and discoloration properties of pork subprimals during vacuum storage and simulated retail display (Experiment 2). And, SA was evaluated in a commercial pork in-plant ...