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Preliminary studies on processing characteristics of smoked dried beef (kundi) at varying salt levels
The semitendinosus muscle used for the study was excised from the wholesale beef round and trimmed of all surface fat and connective tissue and chilled for 24 hours. Sizeable pieces within a weight range of 70-90 grams were cut. For every 250g of meat, dry salt (NaCI) was rubbed into the meat at 10,...
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2003
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