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decrease during » increase during (Expand search), increases during (Expand search), increased during (Expand search)
during decrease » during increased (Expand search), during depressed (Expand search), during disease (Expand search)
decrease meat » decreased mean (Expand search), decrease at (Expand search), decrease fear (Expand search)
decrease or » decrease of (Expand search), decrease on (Expand search), decrease pro (Expand search)
or decrease » not decrease (Expand search), to decrease (Expand search), _ decrease (Expand search)
in decrease » in decreased (Expand search), on decrease (Expand search), pain decrease (Expand search)
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“... for 9 days at 4 °C, and analyzed every 3 days. The results showed a pH decrease during nighttime holding...”
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Article
4
“... of the meat nor carcass pH were affected by treatments. For tenderness and losses during thawing and...”
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Article
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6
“... of the meat nor carcass pH were affected by treatments. For tenderness and losses during thawing and...”
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7
“... of the meat nor carcass pH were affected by treatments. For tenderness and losses during thawing and...”
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Article
8
Subjects:
“...Campylobacteriosis; Chicken meat; ISO 10272; Molecular typing; Food preparation; Consumer behaviour...”
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“... conversion of muscle to meat, as well as after 14 d of aging. Twelve male Nellore calves were used (247...”
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Doctoral thesis
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13
“...© donated all products for the 8-weeks LED period. The Danish Agriculture & Food Council. The Danish Meat...”
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Article
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“... 67%, respectively. After the digestibility test, the effects of IER on performance, carcass and meat yield were...”
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Article
17
“... (40%) of corn and soybean meal during 45 days. The forages per diet differed: coast-cross hay (HAY), cassava hay...”
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Article
18
“... of sausages produced in Portugal, all of them are made from cut pork meat macerated with water, wine, salt...”
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19
“... no differences were found in terms of carcass or meat yield. A linear decrease in the percentage of abdominal fat...”
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Article
20
“..., inadequate temperatures during chilling, and inappropriate water chlorination in the assessed meat-packing...”
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