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Frozen storage can delay mutton meat spoilage to the maximum extent, prolonging its shelf life. In this experiment, mutton refrigerated for 24 h was used as the control group and that stored at −18°C was used as the experimental group to explore the effects of frozen storage for 90 days on FA, AA, and VOC of the mutton. The results showed that FA, AA, and VOC changed significantly during storage...
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