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The amounts of biogenic amines (putrescine, histamine, cadaverine, tyramine, spermidine, and spermine), lactic acid, pH, and number of Enterobacteriaceae, Escherichia coli, and coagulase producing Staphylococci were determined in healthy turkeys and in the fillets of turkey breasts with the signs of ascites and bursitis. The examination of the amines was performed by high performance liquid chromatography;...
The aim of this study was to evaluate the microbiological quality, pH values, and sensory parameters of swine meat in order to determine its status depending on lung pathologies established after slaughter. Standard bacteriological techniques were used for microbiological analysis. Total aerobe count during the periods of the experiment increased in all investigated swine groups having different degrees...
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