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“... of pH, water holding capacity and shear force of the breast meat were not affected (P > 0.05) by DRC...”
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Microbial contamination of luncheon meat sliced and packaged at supermarkets in Porto Alegre, Brazil
“... to sanitization procedures. This fact may lead to the decrease of cleaning and disinfection frequency and to the...”Access document
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“... tender meat decrease from 1 to 14 days of aging, and do not differ when evaluated at the same period. HSP...”
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“... not impact on the decrease in shear force, increased lipid oxidation or changes in colour with aging...”
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“... diets. We found that the economic downturn was associated with a decrease in diet quality in Portugal...”
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“... a*, b*, L*, pH, temperature, shear force, or weight loss by cooking in breast meat. The dietary inclusion of purified glycerin...”
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“... an increase in linoleic and palmitoleic acids and a decrease in myristoleic acid, making the supplementation...”
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“... product groups. However, there was a significant decrease in the cooking loss and a significant increase...”
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