EVALUATION OF MATHEMATICAL MODELS WHICH DESCRIBE THE PROCESS OF DRYING GOAT MEAT
Drying is a step in the processing of goat meat. This paper presented the influence of salt and pH on moisture ratio over time, when the goat meat dries at 103°C, at thermobalance. From the obtained data it was observed that the water-holding capacity of goat meat was influenced only by lowering the...
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| Format: | Article |
| Language: | English |
| Published: |
University of Agricultural Sciences and Veterinary Medicine, Bucharest
2021-01-01
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| Series: | Scientific Papers Series : Management, Economic Engineering in Agriculture and Rural Development |
| Online Access: | https://managementjournal.usamv.ro/pdf/vol.21_1/Art28.pdf |
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