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Abstract:
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Laboratory studies showed that the tensions generated by samples of restrained pig skin were readily affected by alterations in the environmental conditions. Chilling resulted in a consistent 2 per cent shrinkage across the flank of the carcass. The weight loss from carcasses in chillers was reduced by introducing moisture to the skin. When high humidity air was introduced to whole carcasses after they had lost moisture during chilling, they regained some of their lost weight. The regained moisture appear
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