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Mechanically deboned meat (MDM) contains about 10 times more polyunsaturated fatty acids (PUFAs) and also more hemoproteins than hand deboned meat (HDM) and is essentially more susceptible to both chemical and biochemical oxidation. The oxidation, leading to the formation of potentially mutagenic and carcinogenic derivatives of PUFAs, can be inhibited by berry extracts rich in antioxidant polyphenols...
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