RMF at HAS Den Bosch

The last group of students presented their findings

Thank you Anne, Sven and Rick for your outstanding effort with us. You proved the lack of thaw loss with RMF comparing it statistically to IQF and conventional. You showed an extra benefit in color due to the absence of oxidation of (among other in-cell-components) myoglobin. The substance that colors meat and tuna red.

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