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In this study, to preserve the quality of a fresh meal based on a mix of meatballs and semi-dry vegetables, two main strategies were combined: during process the meat before grinding was dipped in sodium lactate and during packaging different modified atmospheres were applied (30:70 CO2:N2, 70:30 CO2:O2, 5:5:90 O2:CO2:N2). The parameters monitored during the storage at 4 °C were the headspace gas...
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