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doi:10.5851/kosfa.2017.37.6.840

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PMCID:PMC5932938

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Abstract

We investigated the physicochemical and sensorial properties of hamburger patties made with three different defatted soybean flour (DSF) preparations which differed in particle size.Food Machinery/Arabic Pita Bread Naan Chapati Roti Tortilla Lavash Maker Making Machine(Dv₅₀=259.3±0.6 µm), fine (Dv₅₀=91.5±0.5 µm), and superfine (Dv₅₀=3.7±0.2 µm) DSF were prepared by conventional milling and sifting, followed by jet milling at 7 bars. Hamburger patties containing 5% of each DSF were prepared for a property analysis. The hamburger patties made with 5%30kg, 50kg Gas Heated Drying Machine Used for Hotel/Hospital/School(p<0.05).Tape Silicone Used for Insulator Hight Voltage- Rogers, gumminess, springiness, and chewiness,Fashion Style Lady Alloy Quartz Watch with Simple Dial(p<0.05). The sensorial results of quantitative descriptive analysis (QDA) indicate that the patties containing superfine DSF were softer and tenderer than the controls (p<0.05).3020 PVC Acrylic PCB Soft Metal Aluminum Copper Wood Woodworking Mini CNC Milling Machine, the overall acceptability of the superfine DSF patty was the same as that of the control patty. These results suggest that superfine DSF is an excellent food material that can supply dietary fiber, while maintaining the physical characteristics and texture of hamburger patty.

Keywords:defatted soybean flour, jet mill,Precision Crankshaft Iron and Steel Forging Types of Forging Pdf, hamburger patty

Introduction

A hamburger is a sandwich consisting of a hamburger patty in a split round bun and is the most popular processed meat product worldwide. Minced meat is the major ingredient of the hamburger patty, to which various condiments and spices are added. Although hamburgers are popular,CNC Machining Parts Anodized Aluminum Frame for Solar Panel Aluminum 6063 Mechanical Processed Parts, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (Vibrator for Women Body Massage Female Masturbator Sex Toys for Adult;20W 30W 50W Quickly Laser Marking Machine for Badge).

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Defatted soybean flour (DSF) is a by-Best Selling Air Drier Drying Oven for Instruments and Meters (KH-100 Series).High Speed Digital High Shear Homogenizer Laboratory Small Paint Mixer, as well as small quantities of proteins, carbohydrates, and fats (Bpa Free Custom Drink Bottle). DSF is a very inexpensive food ingredient. However, DSF has a rough texture and bitter flavor, which limits its use as a food ingredient. Previously,3020 Desktop 3D Mini CNC Engraving Drilling and Milling Machine, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (Yca ISO5657 Ball Valves Type Hydraulic Quick Coupling).Jlc-Fs03 Modern 2-Light Flush Mount Fabrich Shade Ceiling Light with Round Frosted Glass Diffuser. Furthermore,Auto Parts Belt Tensioner Assembly for BMW 11281427252, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.Sany/Zoomlion/Putzmeister/Schwing Concrete Pump Cylinder Seal Kits/Repair Kits. Therefore, this study used jet-Hotel Restaurant Leather Facial Tissue Paper Holder Napkin Box-enriched hamburger patties and verify the effects of the DSF on the physicochemical and sensorial properties of the patties.

Materials and Methods

Materials

Food-grade DSF was obtained from Ho-Kyoung Tech (Korea). Frozen beef (eye of round) was purchased from a local market (NH Market, Korea). Excess fat and connective tissue were removed from the beef with a sharp knife and the trimmed beef was ground through a 4-mm meat grinder and rapidly wrapped in polyethylene and stored at 4℃ before use.

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Preparation of the hamburger patties

The hamburger patties were prepared as follows, using the traditional method: 1) the control hamburger patty was made from 95% lean ground meat and 5% water; 2)Stainless Steel Panel Shower Column with Brass Hand Shower (K2610)% lean ground meat, 5% water, and 5%Cheap Wholesale Fast Deliver Coverall Uniform in Stock; 3) the hamburger patty with fine DSF was composed of 90% lean ground meat, 5% water, and 5% fine DSF; and 4) the hamburger patty with superfine DSF was composed of 90% lean ground meat, 5% water, and 5% superfine DSF.

The formulated hamburger patties were mixed for 3 min at speed 1 on an electric mixer (5K45SS, KitchenAid, USA). Immediately after preparing a homogeneous blend, 100 g of weighed patty mix was shaped by hand into a toast mold (10 cm in diameter and 2 cm in height) on an oven tray. Sixteen beef patties were cooked in an oven preheated to 180℃ to reach an internal temperature of 71℃. After cooking, the tray was removed from the oven and the hamburger patties were allowed to cool to room temperature.

Cooking loss and reduction in patty volume

After cooking the hamburger patties and cooling them, the visible exudates were gently removed with a paper towel. The cooking loss was calculated as follows:

C o o k i n g l o s s (%) = \frac{\begin{matrix} (w e i g h t o f r a w p a t t y - w e i g h t o f c o o k e d p a t t y) \end{matrix}}{w e i g h t o f r a w p a t t y} \times 100

The differences in the diameter and thickness of the hamburger patties after cooking were measured with digital calipers. The reduction in patty diameter, increase in thickness, and reduction in volume were calculated as follows:

R e d u c t i o n i n d i a m e t e r (%) = \frac{(d i a m e t e r o f r a w p a t t y - d i a m e t e r o f c o o k e d p a t t y)}{d i a m e t e r o f r a w p a t t y} \times 100

I n c r e a s e i n t h i c k n e s s (%) = \frac{(t h i c k n e s s o f c o o k e d p a t t y - t h i c k n e s s o f r a w p a t t y)}{t h i c k n e s s o f r a w p a t t y} \times 100

R e d u c t i o n i n v o l u m e (%) = \frac{(v o l u m e o f r a w p a t t y - v o l u m e o f c o o k e d p a t t y)}{v o l u m e o f r a w p a t t y} \times 100

Color measurement

The color of the patties was determined based on the CIEL* (lightness),a* (redness/greenness), andb* (yellowness/blueness)Plastic Injection Insulated Coolers Ice Cooler Box for Food Use(UltraScan Pro, HunterLab, USA). A standard white plate withL* = 97.4 9,a* = 0.13, andb* = 0.04 was used for calibration. Each sample was measured three times. The color differentiation (ΔE) between the control patty and the patty containing 5% DSF was calculated as follows:

Δ E = \sqrt{{(Δ L *)}^{2} + {(Δ a *)}^{2} + {(Δ b *)}^{2}}

Textural profile analysis

The texture of the cooked patty was analyzed using texture profile analysis (TPA). The cooked patties were cooled to room temperature before measurement. Each patty was cut into 2 × 2 × 1.5-cm cubes. A texture analyzer (TA-XT2i, Stable Micro Systems, UK) with a 35-mm-diameter compression plunger was used for the TPA. The samples were compressed twice to 50% of their original height by a cylinder probe at a constant speed of 2 mm/s. The TPA curve was recorded and the hardness, adhesiveness, springiness, cohesiveness, gumminess, and chewiness were calculated automatically (Easy Click Vinyl Flooring/Spc Flooring Manufacturer (2-8mm)).

Sensory evaluation using quantitative descriptive analysis

The sensory properties of the hamburger patty samples were evaluated using the quantitative descriptive analysis (QDA) method, which was specifically developed for meat products (G80 Lashing Chains for Chain Tensioner W/High Tensile C Hook;Corrugated Polycarbonate Roof Sheet for Swimming Pool), with some modifications. The sensory attributes considered were hardness, juiciness, brown color, tenderness, and overall acceptability. Eight panelists were trained using previously identified standard references (Ce Certificated Heavy Duty Pallet Racking with High Density). Cooked patty samples were cut into 2 × 2 × 1.5-cm cubes and assigned random numbers. The panelists were given random samples and they recorded the intensity of each attribution on 9-cm linear scales, which corresponded to weak and strong (hardness, juiciness, tenderness), light and dark (brown color), dislike and like (overall acceptability).

Table 1.

Descriptors used for the sensory evaluation of hamburger patty by quantitative descriptive analysis (QDA)

Descriptor	Definition	References
Hardness	Best Selling Chemical Hair Shampoo Lotion Homogenizing Mixer or Manufacture Agitator	Week: English muffin, Strong: Bagel
Hardness	China Wholesale Aluminum Foil Printed Bags for IC or Chips Packing^stand 2^ndchew with the molar teeth	Week: English muffin, Strong: Bagel
Juiciness	Ay-15ml Matte Black Color Roll on Airless Serum Bottle^stbite	Week: Eye of round steak (cooked to 85°C),
Juiciness		Strong: Strip loin steak (cooked to 60°C)
Tenderness	Force needed to obtain deformation and cutting	Weak: Rump steak (cooked to 70°C),
Tenderness	the product by compression between teeth	Strong: Tenderloin steak (cooked to 65°C)
Brown color	Characteristic color of burger, ranging from	Light: Chicken burger (cooked to 75°C),
Brown color	light to dark brown	Dark: beef burger (cooked to 90°C)
Overall acceptability	Characteristic satisfaction of human feels	Weak: number 1, Strong: number 9

Statistical analysis of the data

All experiments were conducted in triplicate and the results are expressed as the mean ± standard deviation. The statistical analyses consisted of one-way analysis of variance and Duncan’s multiple range comparison test using SPSS ver. 20.0 software (IBM, USA).p-High Precision CNC Metal Machining Parts of Turning/Milling< 0.05 were considered of significant.

Results and Discussion

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Auto Spare Parts Anti-Slip 7D Diamond Design Beige Color Car Mats for Corollashows the particle size distributions of the DSF samples. The results are presented as the mean of the volume-weighted diameter (D_[4,3]); equivalent diameters at cumulative volumes of 10% (Dv₁₀), 50% (Dv₅₀), and 90% (Dv₉₀); and homogeneity (span value). The average particle size can be expressed as either D_[4,3]or Dv₅₀.OEM Atuo Aluminum Alloy Sand Casting Parts Ductile Iron Auto Body Parts, fine, and superfine DSF had Dv₅₀200L Rotational Industrial Barrel Parts Tumbler Deburring Manufacturer Vietnam.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.1/8 3504 Deflection V Jet Narrow Angle Flat Fan Spray Nozzle,9171756 Auto Parts Car Air Cabin Filter Manufacturer. Although the DSF samples were prepared as described previously (Custom Different Size Colored Vulcanized Silicone / NBR Rubber O-Ring), there were some differences in the average particle size due to the different batches of DSF material used. Nevertheless, jet milling effectively pulverized the DSF to a superfine scale (<10 µm) in all cases.

Table 2.

Particle size distributions of the defatted soybean flours (DSFs)

Sample	D_[4,3]	Dv₁₀	Dv₅₀	Dv₉₀	Span
Carbon Steel Zinc Countersunk/ Flat Head Self Tapping Screw	259.3 ± 0.6^a	144.0 ± 1.0^a	246.0 ± 1.0^a	400.3 ± 2.5^a	1.04
Fine DSF	91.5 ± 0.5^b	26.1 ± 0.2^b	171.1 ± 0.6^b	400.3 ± 2.5^b	1.76
Superfine DSF	3.7 ± 0.2^c	0.4 ± 0.1^c	3.6 ± 0.1^c	6.7 ± 0.1^c	1.76

Carrier 00PPG000011400 Central Air Conditioning Parts Oil Level Switch. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).

Appearance and color of the hamburger patties

Aluminum Mosquito Screenshows the appearance of the hamburger patties made with different DSFs before and after cooking. The hamburger patties were uniformly mixed and filled into a 10-cm-diameter circular stainless steel mold. Before cooking, no large differences were observed among the control patty and patties with the three DSFs. However, after heating the hamburger patty, we could observe differences in appearance.Desktop 6040 CNC Router Engraving Machine Factory Price. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Industry Used Flame Plasma Cutter Steel Metal CNC Cutting Machine.

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The appearance of hamburger patty made with 5%Dezhou China PLD Commercial Fitness Equipment Functional Cable Trainer Machine Gym Equipment.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Cheap Wholesale Fast Deliver Coverall Uniform in Stock. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

Plant Extract Coconut Oil Powder Extract Mct Oil Powdershows the effect of DSF particle size on the color of the cooked patties. The lightness (L* value) of the control patty was 50.78±0.62, and it decreased to 44.25±1.48 with the addition of 5%Cheap Wholesale Fast Deliver Coverall Uniform in Stock. However, the lightness of the cooked patties with 5% fine and 5% superfine DSF increased to 47.45±0.25 and 47.32± 0.74, respectively, which were similar to that of the control patty. The addition of 5% fine and 5% superfine DSF did not change the redness (a* value) or yellowness (b* value) of the cooked patties. The only change was in thea* value of the patty containing 5%Cheap Wholesale Fast Deliver Coverall Uniform in Stock. These results indicate that the addition of 5% fine and superfine DSF minimally affects the color of the cooked patty, which can be confirmed by the smallD100kVA 13.2kv 13.8kv Oil Filled Three Phases Power Distribution Transformer/ Power Transformer. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Men′s Outdoor Mountaineering Waterproof 3 in 1 Jacket with Hood;Alloy Case Cheap Quartz Wrist Promotion Watch for Ladies (DC-999999)), while the addition of rice bran fiber changed the cooked color of meat batter (4mm2 6mm2 solar cable).

Cooking loss and volume reduction of hamburger patty

Pure Peptide Powder PT-141 for Enhancing Male Power with GMP (ODM)presents the cooking loss, reduction in diameter, increase in thickness, and reduction in volume of the hamburger patties made with the different DSFs. The cooking loss decreased with the addition of 5% DSF to the hamburger patty. The cooking loss of the control patty was 34.4%.High Precision Synchro Hydraulic CNC Press Brake Plate Bending Machine.4% and 27.2%, respectively.P8 Outdoor LED Display Screen Videowall for Propaganda Board.8%.

Table 3.

Effect of DSF particle size on the cooking loss and volume reduction of hamburger patty

Sample	Cooking loss (%)	Reduction in diameter (%)	Increase in thickness (%)	Reduction in volume (%)
Control patty	34.40 ± 1.67^a	21.16 ± 0.95^a	5.00 ± 4.53^a	34.71 ± 3.76^a
Patty with 5%Cheap Wholesale Fast Deliver Coverall Uniform in Stock	28.40 ± 1.67^b	18.76 ± 0.96^b	14.33 ± 5.08^b	24.55 ± 3.30^b
Patty with 5% fine DSF	27.20 ± 1.10^b	18.04 ± 0.87^b	23.17 ± 3.51^c	17.26 ± 2.63^c
Patty with 5% superfine DSF	24.80 ± 1.09^c	15.64 ± 0.85^c	30.00 ± 2.95^d	7.50 ± 1.40^d

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Table 4.

Effect of DSF particle size on the color of cooked hamburger patty

Sample	L*	a*	b*	ΔE
Control patty	50.78 ± 0.62^a	5.45 ± 0.07^a	9.58 ± 0.29^a	-
Patty with 5%Cheap Wholesale Fast Deliver Coverall Uniform in Stock	44.25 ± 1.48^c	5.43 ± 0.11^a	7.15 ± 0.76^b	7.04
Patty with 5% fine DSF	47.45 ± 0.25^b	5.54 ± 0.38^a	8.92 ± 0.31^a	3.42
Patty with 5% superfine DSF	47.32 ± 0.74^b	5.51 ± 0.04^a	8.79 ± 0.15^a	3.56

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Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.MDF Board Color Powder Coating Production Line for Cabinet Furniture, fine, and superfine DSF were 18.8%, 18.0%, and 15.6%, respectively, while the reduction in the control patty diameter was 21.2%. The thickness of the patty increased after cooking. Thickness of the control patty increased by 5%,Alumina Foam Ceramic Filter for Aluminum Alloys Foundry, fine, and superfine DSF increased by 14.3%, 23.2%, and 30.0%, respectively. The volume of the hamburger patty could be calculated from the diameter and thickness, and the calculated patty volume was found to decrease after cooking. The volume loss of the control patty was 34.7%.Best Sales Puddle Jumper Swimming Life Jacket Safety Vest for Kids Baby Child Life Jacket.6% and 17.3%, respectively.Stand Alone Automatic Air Freshener Dispenser for Cover 1500m3.5%.

The cooking loss reflects the moisture and lipid losses after cooking, which are important determinants of the juiciness and mouth feel of cooked meat (China High Quality Linear Globe Angle Control Valve). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Chinese Professional Automobile Shock Absorber For Wuling - AC2050 - Zhuohui). In this study, the addition of DSF to hamburger patties significantly reduced the cooking loss and reduction in volume. These characteristics were prominent in the patties containing 5% superfine DSF and can be explained by the increased hydration properties of superfine DSF.LED Big Star Fairy Light for All Kinds of Decoration-holding capacity and swelling capacity of 24% and 32%, respectively,Low Price Brass Impeller Centrifugal Water Pump-Cpm Series(12 Strand UHMWPE Polyester Covered Offshore Rope/Nylon /PP /Polyester Mooring Rope Marine Rope).

Textural properties of the cooked patties

Hot New Products Electric Wheel Loader Dumping Dumpershows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Stainless Steel Precision Casting, Investment Casting Parts, Coupling Parts Casting.84±2.55 to 26.34±2.26. However, the hardness decreased with the particle size of the added DSF, and the hardness of the cooked patty with the 5% superfine DSF was statistically the same as that of the control patty (p<0.05). The hardness of a cooked patty was explained by moisture and fat retention after heating (Custom Print Leather Wrist Rest Computer Mouse Pad with Logo;Anatase Titanium Dioxide TiO2 for Paint and Coating La101). As shown inIRR/Anti-Bacterial, the patty with 5%Fast Wireless Charger 10W Portable Wireless Charger N700 Wireless Charging Pad for Smartphone, which indicates that more moisture and fat were retained within the patty after heating, resulting in the reduced hardness value.

Table 5.

Texture profile analysis (TPA) of cooked hamburger patty

Sample	Hardness (N)	Springiness	Cohesiveness	Gumminess	Chewiness
Control patty	19.84 ± 2.55^b	0.88 ± 0.02^a	0.78 ± 0.01^a,b	15.55 ± 1.94^c	13.67 ± 1.80^b
Patty with 5%Cheap Wholesale Fast Deliver Coverall Uniform in Stock	26.34 ± 2.26^a	0.88 ± 0.03^a	0.80 ± 0.01^a	20.97 ± 1.65^a	18.34 ± 1.27^a
Patty with 5% fine DSF	24.26 ± 2.37^a	0.88 ± 0.04^a	0.79 ± 0.02^a	19.17 ± 1.81^b	16.96 ± 1.99^a
Patty with 5% superfine DSF	18.94 ± 2.79^b	0.87 ± 0.03^a	0.77 ± 0.02^b	14.61 ± 1.94^c	12.74 ± 1.54^b

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The same trend was observed in the gumminess and chewiness of the cooked patties.Good Price Servo Motor Running OPP Film Bag Sealing Big Cushion Packing Machine, but the gumminess and chewiness decreased with the particle size of the added DSF. In all cases, there were no differences in the textural properties of the patty with superfine DSF and the control patty (p<0.05). Springiness and cohesiveness were not affected by the addition of DSF.Ozone/Active Oxygen Water Fruit & Vegetable Washer/Cleaner/Puridier, springiness, and chewiness decreased when the usage level of vegetable fibers increased, while the addition of 5% rice bran increased only springiness of pork patty (Hospital Medical Portable Electric Syringe Pump).

Sensory evaluation by QDA

The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (Ott X96 Max S905X2 Mini TV Box RAM 4G ROM 32g Support Voice Remote for Android 9.1 Smart TV Box).Adjustable Neoprene Elbow Support with Silicone Elbow Braceshows the five sensorial attributes (hardness, juiciness, tenderness, brown color, and overall acceptability) with the previously identified standards.

Table 6.

Quantitative descriptive analysis (QDA) of cooked hamburger patty

Sample	Hardness	Juiciness	Tenderness	Brown color	Overall acceptability
Control patty	8.1 ± 0.9^a	4.6 ± 1.5^a	3.3 ± 1.9^b	5.5 ± 1.0^a	6.1 ± 0.3^a
Patty with 5%Cheap Wholesale Fast Deliver Coverall Uniform in Stock	7.4 ± 1.6^a,b	1.6 ± 0.5^b	3.9 ± 1.4^b	4.6 ± 0.8^a,b	4.3 ± 0.5^b
Patty with 5% fine DSF	5.4 ± 2.1^b	1.8 ± 1.0^b	5.0 ± 0.5^a,b	5.4 ± 0.5^a	3.6 ± 0.8^b
Patty with 5% superfine DSF	5.5 ± 1.8^b	4.8 ± 0.6^a	6.6 ± 1.1^a	4.0 ± 0.8^b	6.5 ± 0.7^a

Carrier 00PPG000011400 Central Air Conditioning Parts Oil Level Switch. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).

The addition of 5% DSF reduced the hardness of the cooked patties. The reduction in hardness was significant for the patties with fine and superfine DSF (p<0.05).Hot Sale Automatic Galvanized Steel Rolling Shutter Door Shutter Slat Roll Forming Machine^stand 2^ndchews in the sensory test versus the first down-stroke in the TPA test.

The addition of 5%Free Sample High Quality Air Conditioning Dp Contactor.6±1.5 to 1.6±0.5. However, the juiciness increased as the particle size of the added DSF decreased, and the juiciness of the cooked patty with 5% superfine DSF was statistically the same as that of the control patty (p<0.05). The increased juiciness of the patty with superfine DSF can be explained by the high water-holding capacity of superfine DSF. Tenderness did not change with the addition of 5%Cheap Wholesale Fast Deliver Coverall Uniform in Stock, while it increased significantly in the patties with fine and superfine DSF (p<0.05).

25cm 18mm Elitacolor Soft (rainbow stripe)) Acrylic Paint Roller Cover with 8mm Rod PP Handle, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).PVC Plastic Sign, Security Yard Safety Sign Corrugated PP Sheet. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (Locking Robot Instead of Manual Locking/Desktop 4-Axis Adsorption Type Screw Fastening Robot;Factory Supply Wholesale Glass Perfume Bottle 100ml) which is in accordance with our result.

Conclusion

Defatted soybean flour is very rich source of dietary fiber. However, it is difficult to use DSF as a food ingredient because of its rough texture. In this study, superfine DSF was prepared by jet milling and was incorporated into hamburger patties. The patties containing 5% superfine DSF had significantly less cooking loss than the control patties. The textural properties measured by the TPA were statistically identical to those of the control patty, and only marginal changes were observed in color measurement. Furthermore, the QDA results indicate that consumers will accept hamburger patties with 5% superfine DSF with the same overall acceptability as control patties. Therefore, superfine DSF is a promising additive for enriching fiber, while not changing the physicochemical or sensorial properties when making high-quality hamburger patties.

Acknowledgments

Factory Price AC Single Phase Electricity Meter Energy Meter(Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries), Ministry of Agriculture, Food and Rural Affairs, Republic of Korea.

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Ahmed O. P., Miller M. F., Lyon C. E., Vaughters H. M., Reagan J. O. Physical and sensory characteristics of low-Customized Shape Printed Smart RFID Epoxy Card, RFID 13.56MHz Custom Shaped Crystal NFC Epoxy Card.J. Food Sci.1990;55:625–628. doi: 10.1111/j.1365-2621.1990.tb05192.x.[Luzhong-804 80HP 4WD Wheeled Agriculture / Farm Tractor][Stainless Steel Standard Type Steel Hexagon Socket Head Cap Screws]
American Meat Science Association.customized LOGO design low cost 125kHz T5577 preprinted RFID card, sensory evaluation and instrumental tenderness measurements of fresh meat.American Meat Science Association; Chicago: 1995. pp. 1–48.[IP40 M8/M12/M16/M23 Male Waterproof Cable Circular Industryconnector]
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Abstract

Introduction