Preserving Meat Quality, Taste, and Texture > 자유게시판

When the humidity material is too high, new beef becomes a reproduction surface for microorganisms and mold. Surplus water accelerates microbial development, ultimately causing spoilage and 肉类水分快速测定仪 a smaller ledge life. This not just increases the risk of foodborne diseases but also benefits in financial deficits for producers, distributors, and suppliers as a result of unsellable products.