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chicken muscles and their relation to tenderness measured by sensory methods Acta Alimentaria 6(2):107 111 Drans eld, E 1986 Conditioning of meat Recent Advances and Developments in the Refrigeration of Meat Chilling, Meeting of IIR Commission C2, Bristol, UK, Section 1 Drans eld, E 1994 Optimisation of tenderisation, ageing and tenderness Meat Science 36:105 121 Dawson, L E 1971 Stability of frozen poultry meat and eggs In Quality and Stability of Frozen Foods TimeTemperature Tolerance and Its Signi cance, edited by W B Van Arsdel, M J Copley, and R L Olson New York: Wiley Drans eld, E 1974 In uence of freezing on the eating quality of meat In Meat Freezing: Why and How Meat Research Institute Symposium, No 3, edited by C L Cutting Langford, UK: Meat Research Institute Enser, M 1974 Factors affecting the development of oxidative rancidity in frozen meat.

5.73 10.18 0.26 0.47

The nal step in the analysis is to combine various operational and administrative needs to determine which computer applications are appropriate for the property. Often the shared use of a room inventory database is well worth the nancial investment. A word-processing program to produce direct-mail letters, regular correspondence, and daily menus may also justify a particular module of a PMS. The needs analysis enables you to know what you need and what you do not need and will help you choose from the many systems available.

In Meat Freezing: Why and How Meat Research Institute Symposium, edited by C L Cutting Langford, UK: Meat Research Institute Everington, D W 2001 Development of equipment for rapid freezing In Rapid Cooling of Food, Meeting of IIR Commission C2, Bristol, UK, Section 2 Fernandez-Martin, F, L Otero, M T Solas, and P D Sanz 2000 Protein denaturation and structural damage during high-pressure-shift freezing of porcine and bovine muscle Journal of Food Science 65:1002 1008 Gilbert, S E, R Whyte, G Bayne, S M Paulin, R J Lake, and P van der Logt 2007 Survey of domestic food handling practices in New Zealand International Journal of Food Microbiology 117(3):306 311 Grujic, R, L Petrovic, B Pikula, and L Amidzic 1993 De nition of the optimum freezing rate 1 Investigation of structure and ultrastructure of beef M Longissimus dorsi frozen at different freezing rates Meat Science 33:301 318.

Summary

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Gortner, W A, F Fenton, F E Volz, and E Gleim 1948 Effect of uctuating storage temperatures on quality of frozen food Industrial Engineering Chemistry 40:1423 1246 Harrison, D L, J L Hall, D L Mackintosh, and G E Vail 1956 Effect of post mortem chilling on the keeping quality of frozen pork Food Technology 10:104 108 Hill, M A, and G Glew, 1973 Organoleptic assessment of products frozen by two methods: Liquid nitrogen and blast freezing Journal of Food Technology 8:205 210 IIR 2006 Recommendations for the Processing and Handling of Frozen Foods Paris: International Institute of Refrigeration Irie, M, and H J Swatland 1993 Prediction of uid losses from pork using subjective and objective paleness Meat Science 33:277 292 Jakobsson, B, and N E Bengtsson 1969.

context menu, and then enter the new name in the text field. Deleting library items When you delete an item from the library, all instances or occurrences of that item in the document are also deleted by default. The Use Count column in the Library panel indicates whether an item is in use.

HIERARCHICAL DESIGNS All of the multitreatment designs that have been discussed so far have had crossed treatments. Treatments A and B are crossed, for example, if each level of treatment B appears once with each level of treatment A and vice versa. Treatment B is nested in treatment A if each level of treatment B appears with only one level of treatment A. The nesting of treatment B within treatment A is denoted by B(A) and is read B within

The in uence of high freezing rates on the quality of frozen ground beef and small cuts of beef Proceedings of the 15th European Meeting of Meat Research Workers 482..

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Scaled scores between 7 and 13 are within normal limits Verbal Score = 133 (99th percentile) Performance Score = 104 (61st percentile) Full Scale Score = 123 (87th percentile)