[Comparative investigations of some qualitative properties and durability of lamb meat produced under modern and extraordinary conditions]
1984
Belichovski, S.
Although the colour, taste and smell of lamb meat treated with 1.5% acetic acid at the temperatures of 20'C and 45'C during 60 and 90 seconds are subject to certain changes, they are quite acceptable and durability of the meat stored at 0'C and 3'C is 1 to 5 days longer; but such changes have not been noticed after heat processing of the meat.
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