id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
afs-72914	Riihonen, L.; Linko, P.	Effect of thawing on the quality of frozen mechanically deboned meat	1990	9	.pdf	application/pdf	3031	196	61	Although microorganisms do not grow faster on thawed meat than on fresh meat, the product is very perishable as soon as the sur- face temperature increases above O°C. It is often stated that thawed meat is more perishable than fresh meat that has never been frozen, because of the drip exuded from thawed meat, which is a good medium for microbial growth.	cache/afs-72914.pdf	txt/afs-72914.txt