id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
fens-662	TODOSI SĂNDULEAC, Elena; GUTT, Gheorghe	EFFECTS OF WET AGEING OF BEEF MUSCLE GLUTEUS MEDIUS ON TEXTURAL AND TECHNOLOGICAL PARAMETERS	2019	12	.pdf	application/pdf	5553	293	59	The CIE-Lab color parameters of raw meat samples Sample Color parameters L* a* b* ΔC* H° ΔE* Control 38.640±0.10 16.686±0.12 9.216±0.10 19.57±0.20 28.91±0.12 - m1 40.938±0.21 16.544±0.16 9.296±0.20 18.98±0.17 29.33±0.22 2.30±0.12 m2 41.274±0.31 16.406±0.21 9.614±0.21 19.02±0.14 Warner Bratzler shear force measurement The textural properties of the effect of wet aging duration of meat on the Warner Bratzler parameters of raw meat samples can be observed in Table 5.	cache/fens-662.pdf	txt/fens-662.txt