Research, design and analysis of a bamboo structure for housing.Full description
Research, design and analysis of a bamboo structure for housing.Full description
Research, design and analysis of a bamboo structure for housing.
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A FINAL YEAR THESIS ON THE USE OF STRAWBALE AS A BUILDING MATERIAL, TROPICS AS A CASE STUDY. WRITTEN BY LAWALE FAWALE, ET AL
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basalt
raw mix calculation
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raw millFull description
An updated, comprehensive synthesis of the finest writings by the greatest health writer and diet mentor of his generation, Dr. T. C. Fry and David Klein, Ph.D., making a wholistic introduction for...Full description
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Hilal Meat Processing PVT LTD is a HACCP and Halal Certified export-based meat processing unit approved by the Government of Pakistan.
We are Halal Meat Exporters from Pakistan and currently exporting to Dubai, Kuwait and Qatar.
Recipes and techniques for vegan raw eating
Advertise On Raw Vacation For Health Guide
Rhea E. Carandang Training Specialist II
0907 243 5510 ATI – International Training Center on Pig Husbandry
Refers to the animal tissues which are suitable for use as food
Gross structure of meat Lean
50-65% of the carcass
Fat
5-30% of the carcass
Bone
15-17% of the carcass
Nutritive Value of Meat
good quality protein
large quantities of fatty acids
Vit. B complex
source of all minerals except calcium
Water holding capacity
Ability of meat to retain water/juice during cutting, heating, grinding or pressing
tenderness, juiciness, color, texture and firmness are partially dependent on this
Water holding capacity affects shrinkage of meat during storage, retail display, cooking and processing
Pale, Soft, Exudative (PSE) is not good for processing
Meat color
total impression seen by the eye
high myoglobin - darker
used to identify age of animal
prolonged exposure to air - darker
PORK: grayish pink to grayish red
Structure, firmness and texture consider : extent to which meat conforms to
surface where it rests degree of separation between
muscles
prominence of muscle bundle divisions
consider the lean meat! - color - darker color - older - fiber - course - old
scrutinize the fat! - white - firm, non greasy - yellow – soft, oily
Meat Quality Standards
Meat Quality Standards
Fat - marbling
Examine the bone marrow - pink & soft - young animal
