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The aim of this study was to determine changes in the quality of lamb meat (Longissimus thoracis et lumborum), which was vacuum‐packaged and freezer‐stored (−26°C) for 6 and 12 months. The experiment was performed on 12 male lambs of the Kamieniec Longwool breed, raised to 106 days of age. In comparison with fresh meat, thawed meat was characterized by lower ash content, higher pH, greater natural...
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