Ensuring New Meat Protection Through Appropriate Humidity Control > 자유게시판

When the humidity content is excessive, new meat becomes a breeding floor for bacteria and mold. Surplus water accelerates microbial development, resulting in spoilage and a shorter shelf life. This not merely raises the danger of foodborne ailments but also results in financial deficits for companies, distributors, 肉类水分快速测定仪 and retailers as a result of unsellable products.