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2 results for #pork-processing

Pork
Processing & packaging
Research project

National pH audit

It is important to manage the relationship between muscle pH and muscle temperature decline to produce high quality meat. This …
  • Funded by

    Australian Pork (APL)

  • Project date

    19 Dec 2019 -
    31 Aug 2020

  • Research organisation

    The University of Melbourne

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