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The studies were carried out on chickens which received a fodder suplemented with fish-meal to obtain a negative meat odor. Chickens were divided on two groups. The influence of different muscles on odor abnormality detectability were determined in group I of chickens 2 hours after slaughter. Odor intensity was determined by the boiling test, separately for breast and leg muscles, in water of different...
The aim of this study was to determine the influence of freezing and the most often used functional additives such as: sodium chloride, sodium nitrite, polyphosphates, and sodium ascorbateon in the nitrozamine content in cured pork and beef. The nitrozamines (dimethylnitrozamine DMNA, diethyl-nitrozamine DENA) were extracted from raw material, distilled concentrated in a vacuum and determined by gas...
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