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Effects of PSE on the quality of cooked hams
D. J. O'Neill
, P. B. Lynch
, D. J. Troy
, D. J. Buckley
,
J. P. Kerry
School of Food and Nutritional Sciences
University College Cork
Teagasc - Irish Agriculture and Food Development Authority
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Food Science
Cooked Ham
100%
Cooking Loss
50%
Meat Quality
25%
Lipid Oxidation
25%
Color Evaluation
25%
Drip Loss
25%