HIGHLIGHTS
- who: Ahmed Mediani and Hamizah Shahirah Hamezah from the University of Vigo, Spain have published the research: A comprehensive review of drying meat products and the associated effects and changes, in the Journal: (JOURNAL)
- what: The microbial characteristics of dried meat products are noteworthy since the main purpose of drying meat is to preserve the meat by preventing the growth of harmful microbes.
- how: The results showed that beef that was dried by roasting contained higher HAA contents while deep-fried beef had the lowest HAA content.
SUMMARY
Ultimately . . .
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