| 상품설명 |
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Juice that flavor by Aekjeupbunihyeon of
fluxionally taste of the meat of reduce and
waste reduction happens through dehydration
and mechanical damage, and act for decline
factor of flesh by decrease of conservativeness.
Occurrence cause of meat juice separation is
as following.
1) Being not right impulse dehydration (脫水)
phenomenon : Freezing of flesh and meat
numbers of freedom is frozen first and
number of union freezes behind, greate
decision formation by slow freezing is
crystalline formation of six surfaces and
must solve by haste freezing after slaughter
in phenomenon that melting water by thawing
is parted in six surfaces without being
resorbed into cell interior by reversibility.
2) Six surface Chamchuls of flesh interior waters :
Thaw rigor (解凍强直) phenomenon happens
necessarily at thawing if do to freeze flesh
and meat that Sahugangjik is not completed,
if thawing rigidity happens six interior waters
on the surface Chamchul do phenomenon that
know speak.
These thawing rigidity picks up shortening(50%)
of extreme striation.
Step thawing is required to prevent thawing
rigidity, - enforces 2~3 during 2~5 days at ℃
and 1~2 day in 10℃ by second-stage by 1 step.
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