Продам свинину и говядину замороженную от производителя с 5 тонны, Вінницька обл.

Продам свинину и Govodina Frozen from the Person. We release the shell of 20 tons. Tsen contract.
My phone number +380502711484 Vacap and +380969351156 Weiber Alexander.
= Email: Spotap@ukr.net.
When the pork (pork) is adhered to, the vicinity is with the unfortunate pounding in the adoption from the appointment, the beginning of life and the table of the table of the needer. Here, the relevant need to play with a cage played the role of the non -copular factors that are infused on the software of the meat, ego bites, ego flowers, or with the smaller or smaller pH and so far. Such factors, the genetics of the livestock, the question, the maintenance of the mortem and the postmortem, etc. On this reason, this will be a uninstalled parameters of the cathedral, which will be equipped and analizing the factors, the maintenance of it, and the questionnaire and the questionnaire. Move it will seem to the fox that in the 21st VEKE, the nooka forums, on whom, the questionnaire of the pork in the question of the man's question is placed under the sowing. This predisposed an idea, which was a generation from the generation, awarding the recede of the giving of a graceful scientific scientific, which was pointed to pork pork. The pork is equipped with a questionnaire, which is released to the red meat (bead,
Может показаться странным, что в  21-го веке еще есть некоторые форумы, на которых ставится под сомнение питательная полезность свинины в питании человека. Эта предвзятая идея, которая прошла из поколения в поколение, полностью переоценена благодаря различным научным исследованиям, которые ранее указывали на пользу свинины. Свинина обладает питательными качествами, которые относятся к красному мясу (быку, veal=, lamb) and Belom of the meat (birds, as a rule). According to the dimenologist of the magnolia of the escobar, "pork is a hollow spinner of white, then that it is a kind of whiteness to highly highly biological phenomenon It is on the Beloe who is red, and equips with the high coefficient of existence, which reaches 92 percentages.мясом. По словам диетолога Магнолии Эскобара, “свинина является отличным источником белка, потому что качество ее белка имеет высокую биологическую ценность и имеет все незаменимые аминокислоты, которые облегчают поглощение организмом»”  Мясо свинины больше похоже на белое, чем красное, и обладает высоким коэффициентом усвояемости, которая достигает 92 процентов.
= The meat of the meat will hang out many factors of which play an important role in the long cycle, but the question is an important role in technological adventure (consistency and tsing of fat, stabilization fatty acids, tenor of fatty meat) and sensory characteristics of meat (color, smell, bites, strength). In the inflammation of food, it has become a more important priority for the needs, the prosecutors and government; Now we can say that the pods are equipped with technical and scientific media, which guarantee such a free, we can introduce pork into a healthy issue on all the life.
In the infusion of time, the podical and the peer -to -maker, which is tasted, the darling of the pork, the pork, the sore -so -wounded sorely squeezed. Fit to fly by 30%) and more to bring the fish to health. For all the reasons for the reasons it is possible to say that pork is needed than the pain is justified in the lobby of the context-sauce Mestea pisch - one of the best encryptions of the secretion of pistovary guns (with the competing of the insignificant and uncidable reflexes.
Мясная пища — один из лучших возбудителей секреции пищеварительных желез (при сочетании условных и безусловных рефлексов.
= Aroma and Bite (// tractor-service.com)
= Fresh meat has a non -material specific smell and a light snout, slightly salted. The meat of the vibrant species of the lives and birds, the second -bit, specific for the given issue, equips with a predicted bush, squeezing from the existence and feed. The smell of meat sprouted lives is strong, than the meat of young lively the same breed. A number of scent of meat of the vibrant varying field.
The aroma and bites of boiled meat are sore. As a result of the heating of the meat, a number of his uses have changed or the sustained from the Sun. These are the uses and participate in the election of the bit and the "bouquet" of the aroma. The aroma of boiled meat to melt all forgda from the miserable fibers, a little from the bones and the bone.
The main categories of the bit - sour, salty, sweet, Gorky - Create in the meat of the default. Acidic - in the main lactic, phosphorus and cake acids. Salted - salts of these acids and chlorides. Gorky - non -copular free amino acids and nitrogenous ecstacitives. In the election of the sweet bit, they adhere to the participation of glucose, ribose, trios, etc. The composition of the natural bit of boiled or kidnaled meat is not sorted. Inaccuracy and vocality
Нежность и сочность
This is one of the important properties that are protected by the masters of meat. The inaccuracy and strength of the vsaiasana. The inaccuracy of the govodin in the meaningful network hangs from the bony, breed, Paul and the resolution of the life. If in the brans, they contain many sodinin fabrics, then from them the products are painful.
= In the case of ranking insignia on the degree of inability of the meat, the abusive factors are inflamed, the factors after the poor lively, especially the temperature and the temperature of the meat of meat and the methods of technological shabby. The inability of the meat will hang from the method of muscular and sodinite whitek to hydraulic. The pain is not uncommon and the ledge it becomes in the case.
Promoting and attraction in the frozen consciousness of the different way in the inability of meat. It hangs from the temperature of the winding and the periode of the periode is bordering and mowing. Dreaming of temperatures and sorting of this periode are rapidly taught on the inability of meat.
One of the important factors inflicting ready -made meat products is the method of heat -shaped fabric. Methods of replicating, cutting down better holding of neutrality and fat, squeezing the resulting pain of leather meatballs.
= The flower of boiled unspoken meat in a non -meticarment of steppes, from the continent in the nonsense of the myoglobin and their products. In the time of varnish, the flower of the meat from the dark-beauty or the bride-brick is laid down with light, and the end of the release of high temperatures-serum or brown. Brown flower bolt of swarm meat with new pigments, in the number of denatured proteins and products of their rasspad, as well as the products of the west of the bolts. Basic shower of the meat of the meat - pH, the concentration of the aquatic ions in the meat will hang out from the sooting glycogen in the mines at the moment of the poor Poor processes of carcasses.
Основной показатель качества мяса — рН, поскольку концентрация водородных ионов в мясе зависит от содержания гликогена в мышцах в момент убоя, и, следовательно, является производной физиологического состояния животных перед убоем, а также отражает течение после убойных процессов тушах.