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Therefore, when concreting at cold temperature cannot be avoided, it is essential to have a minimum curing time at a temperature sufficiently above the freezing point of the concrete pore water, so that the early strength of concrete is high enough to resist the inner tensile stress caused by water freezing. [5]
The meat industry considers nitrites irreplaceable because they speed up curing and improve color while retarding the growth of Clostridium botulinum, [17] the bacteria that causes botulism. Botulism, however, is an extremely rare disease (less than 1000 cases per year reported worldwide) and is almost always associated with home preparations ...
Concrete must be kept moist during curing in order to achieve optimal strength and durability. [75] During curing hydration occurs, allowing calcium-silicate hydrate (C-S-H) to form. Over 90% of a mix's final strength is typically reached within four weeks, with the remaining 10% achieved over years or even decades. [ 76 ]
A burger is as good as its patty, and frozen beef is a one-way ticket to flavorless disappointment. Ice crystals that form during freezing can affect the meat’s texture and drain it of its juicy ...
Air entrainment in concrete is the intentional creation of tiny air bubbles in a batch by adding an air entraining agent during mixing. A form of surfactant (a surface-active substance that in the instance reduces the surface tension between water and solids) it allows bubbles of a desired size to form.
While lengthy freezer storage can affect the quality of any food, it's also worth noting that raw meat and poultry maintain their quality longer than cooked meat and poultry do. This is because of ...
The beef is usually kept for a period of 4 to 10 days in wet aging. Modified-atmosphere packaging (MAP) is usually employed for the vacuum packaging of meat; typically between 60 and 80 percent oxygen to retain its appetizing color, with red meat such as beef needing a higher oxygen level than less vividly colored meat such as pork.
Examples of hurdles in a food system are high temperature during processing, low temperature during storage, increasing the acidity, lowering the water activity or redox potential, and the presence of preservatives or biopreservatives. According to the type of pathogens and how risky they are, the intensity of the hurdles can be adjusted ...