id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
fens-32	PADURET, Sergiu; GUTT, Gheorghe	THE USE OF TEXTURE DESTRUCTIVE METHODS TO ASSESS THE STATE OF PORK FRESHNESS	2016	6	.pdf	application/pdf	2691	140	63	After 10 days of measurements while the meat was kept refrigerated at 4 °C, a linear trend between the state of meat freshness (expressed as storage days), mechanical work (R2=0.986) and penetration depth (R2=0.987) was established. A Pearson correlation has also been established between meat freshness, penetration depth (r=0.994**) mechanical work, water activity and pH. Keywords: creep test, freshness, mechanical work, pork, color.	cache/fens-32.pdf	txt/fens-32.txt