According to the sampling result, the block’s surface has ice glazed, the trimmed meat contain mostly the trimmed part flesh, but the proportion of flesh is too less causing that the meat can be pick only once, then have no meat to pick again. The surimi has high fat content, causing difficulty in rinsing and then the elasticity data cannot be measured. This means that the quality of the sample is even worst that our lowest level 2A grade RM surimi, so cannot be used into our surimi products.
According to the sampling result, the block’s surface has ice glazed, the trimmed meat contain mostly the trimmed part flesh, but the proportion of flesh is too less causing that the meat can be pick only once, then have no meat to pick again. The surimi has high fat content, causing difficulty in rinsing and then the elasticity data cannot be measured. This means that the quality of the sample is even worst that our lowest level 2A grade RM surimi, so cannot be used into our surimi products.
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