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What has the author Robert Ostertag written?
Robert Ostertag has written: 'Text-book of meat inspection (ante-mortem and post-mortem) including the veterinary control of meat and meat products' -- subject(s): Meat inspection 'Handbook of meat inspection' -- subject(s): Meat inspection
What is the pH of lamb?
The pH of lamb meat typically ranges from 5.4 to 6.0. This value can vary slightly depending on factors such as the age of the animal, handling methods, and the specific cut of meat. Generally, meat that has a pH closer to neutral can indicate better quality and tenderness. After processing, the pH can also drop further due to post-mortem changes.
What are the anawers to the servsafe post-test?
pathogens are likely to grow well in a meat stew that is
What is post slaughter?
Post-slaughter refers to the processes and activities that occur after an animal has been slaughtered for meat production. This includes the handling, processing, and distribution of the meat, which involves tasks such as chilling, packaging, and transportation to ensure food safety and quality. Effective post-slaughter management is crucial for maintaining hygiene standards and preventing contamination, as well as ensuring the meat is suitable for consumption. Additionally, it encompasses the by-products derived from the slaughter process that may be used in various industries.
Are ante-eaters carnivores?
No, anteaters are not carnivores; they are specialized insectivores. Their primary diet consists of ants and termites, which they capture using their long snouts and sticky tongues. While they do consume insects, they do not eat other types of meat, distinguishing them from true carnivores.
Where can one get an Australian Meat Pie in the Washington DC metro area?
no idea. However, to get my meat pie fix, I order off aussieproducts.com. If you've found a place here in DC, please post it here! :)
Why do vegetarians love to post gory meat portraits to discourage carnivorous animals?
For other people to understand that animals should not be eaten,but instead loved!
What are the changes in meat after death?
After an animal is slaughtered, there are changes in meat composition due to processes like rigor mortis (muscle stiffening), enzymatic activity (breaking down proteins), and microbial growth (spoiling). These can impact the texture, flavor, and overall quality of the meat. Proper handling and storage of the meat post-slaughter are crucial to maintain its freshness and safety for consumption.
What is an homophone for meat and stick in the ground?
meat, meet bury, berry
What is the value of a Wm ROGERS 810-16 meat plate?
probably in the $25-50 range depending on condition. Great representation of post WWII era silverplate
What are scrabble 4 letter words using the letters m u a t y e n?
amen, ante, aunt, etna, mane, many, mate, maun, maut, mean, meat, menu, meta, mute, myna, name, neat, nema, neum, tame, team, tuna, tune, tyne, yean, yuan
What are the market form's of meat?
fresh meat cupid meat meat eat egg meat
