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07:38 Mar 10, 2015 |
Polish to English translations [PRO] Science - Nutrition | |||||||
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| Selected response from: mike23 Poland Local time: 08:31 | ||||||
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Summary of answers provided | ||||
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3 +1 | dry-aged meats |
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4 | raw seasoned meats |
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3 | raw-ripening meat products |
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3 | raw cured meat products |
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Discussion entries: 1 | |
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raw-ripening meat products Explanation: Imho |
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raw cured meat products Explanation: http://www.ncbi.nlm.nih.gov/pubmed/9761337 |
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dry-aged meats Explanation: dry-aged meats/meat products https://www.google.pl/#q="dry-aged meats" --- OPTIMIZATION OF FERMENTATION CONDITIONS FOR DRY-AGED SIRLOINS WITH PROBIOTIC BACTERIA ADDED S u m m a r y The objective of the research conducted was to optimize the fermentation conditions of pork sirloins and to assess the impact thereof on the sensory quality of dry-aged raw meat products with the addition of probiotic bacteria. http://www.pttz.org/zyw/wyd/czas/2011, 6(79)/036_046_Neffe.p... -------------------------------------------------- Note added at 2 hrs (2015-03-10 10:21:54 GMT) -------------------------------------------------- Lub -> dry matured meats/meat products https://www.google.pl/#q="dry-matured meat" -------------------------------------------------- Note added at 2 hrs (2015-03-10 10:30:51 GMT) -------------------------------------------------- Dry Aging The old method of aging meat is known as dry aging. Dry aging is done by hanging meat in a controlled, closely watched, refrigerated environment. The temperature needs to stay between 36 degrees F and freezing. Too warm and the meat will spoil, too cold and it will freeze, stopping the aging process. You also need a humidity of about 85 to reduce water loss. To control bacteria you need a constant flow of air all around the meat, which means it needs to be hanging in a well ventilated space. The last and most important ingredient in this process is an experienced butcher to keep a close eye on the aging meat. http://bbq.about.com/cs/beef/a/aa030301a.htm Dry aging is the traditional process of placing an entire carcass or wholesale cut (without covering or packaging) in a refrigerated room for 21 to 28 days at 32-34 degrees F. and 100-85% relative humidity, with an air velocity of 0.5 to 2.5 m/sec. All three conditions, although varying widely in commercial practice, are extremely important in the proper postmortem aging of carcasses, as well as beef ribs and loins. http://www.goodcooking.com/steak/aging/aging.htm |
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raw seasoned meats Explanation: option However, since nutrition labelling is mandated on comparable products such as raw seasoned meats... https://books.google.com/books?isbn=1444315404 View Stock Photo of Plate Of Raw Seasoned Meat... www.gettyimages.co.uk/...raw-seasoned-meat.../169264453 |
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