Block · one region of the page, as the scanner read it. It may hold a whole story, part of one, several, or an advertisement; stitching blocks into articles is the next step. Text is supplied OCR.
Page 10 · column 2 of 6 · from the scan, no model involved
stance. Usually these flavors or odors are very easy to identify with the source. For example, paint solvents used in the area where the meat is being cut and packaged will often transfer an odor to the meat, particularly the fat. The same is true for vegetables, such as onions being stored in the cooler where the meat is stored. With pork, there is sometimes a “boar odor or taste” that can show up in males and very rarely in females. Whatever causes this in the live animal is still not completely understood. It is often extremely difficult to identify the source or cause of off-odors and off-flavors in meat
95.6%