Preserving Meat Quality, Quality, and Texture > 자유게시판

When the humidity material is excessive, new beef becomes a reproduction surface for germs and mold. Surplus water accelerates microbial development, leading to spoilage and a shorter ledge life. This not only increases the danger of foodborne diseases but additionally benefits in financial deficits for producers, distributors, and 肉类水分快速测定仪 stores as a result of unsellable products.