SCIENTISTS in Australia have developed a technique for storing fresh
chilled pork for six weeks, about twice the current storage time. The extra
time will allow Australia to ship pork to Japan and Southeast Asia. The
technique was developed in Brisbane at the Cannon Hill Meat Research Laboratory
of the CSIRO, Australia’s research organisation. It involves dipping pork
cuts in a solution of 1.5 per cent acetic acid held at 55 Degree C for 10
seconds before vacuum packing.
More from New 女生小视频
Explore the latest news, articles and features
Popular articles
Trending New 女生小视频 articles
1
Where, when and how to watch the 2026 solar eclipse
2
We鈥檝e uncovered a master gene that switches on human development
3
Ancient human DNA found on cave art for the first time
4
Our verdict on The Selfish Gene: An unpopular piece of popular science
5
A promising natural technique to remove CO2 could backfire
6
Phages could enable us to hijack vaccine immunity to kill cancer cells
7
You should turn off fans when it's too hot 鈥 but how hot is too hot?
8
I have a 100 per cent chance of getting cancer due to a rare gene
9
Pancreatic cancer halted by virus injection in three patients
10
Fossil fruits show flowering plants flourished in time of dinosaurs
