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Meat (2) - Coggle Diagram
Meat (2)
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FREEZING
process: deboned and some fat is removed, then frozen for commercial methods eg: blast freezing at -30°C or home freezing at -25°C
effects
no effect on colour, flavour or texture
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examples
pork, beef, lamb, poultry products
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DRYING
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effects
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colour, flavour and texture are changed
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