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This study was motivated by the need to make better use of animal protein from animal by-products (ABPs). The goal was to develop a tool to monitor and assess the production and use of ABP resources in cooperation with both companies and state authorities. Data was gathered from a wide variety of sources, and was used to determine the number of animals (by species) and yield of various types of ABPs...
The oxidation of lipids in different prefabricated meat products may have detrimental effects on the organoleptic properties and/or safety of meat, and poses a serious health concern. The oxidation processes may be accelerated by acids that are added to some products, e.g., marinated meat. In this work, the oxidation of free polyunsaturated fatty acids during pork marination in the presence of different...
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