properties of fish and seafood proteins preserves colour, texture and flavour enables preservation of nutrients reduces loss during processing and thawing prevents microbiological spoilage retention of moisture frozen seafood lose water more rapidly than meat and poultry foods. treatment with mras can...
sweetbreads are clean place them in a medium pot with the salted water and poach them for to minutes over medium-high heat. remove the sweetbreads from the pot and press them between pans with weight on top. place the sweetbreads in the refrigerator and chill completely. after the sweetbreads are chilled...
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. used mostly in packaged foods or for foods that require deep frying, tfa has no health benefits. trans fats are also found naturally in the meat and dairy of ruminant animals like cattle, goats and sheep. but various studies indicate that a moderate intake of these fats are not harmful, and in fact...
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al. however proved that injecting sheep every two weeks with 15 or 30 iu per animal was insufficient to increase the concentration of vitamin e in the meat or liver of the animals [530]. the shelf life of the meat can be improved by supplementing lambs with vitamin e; there is a positive effect on the...
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