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The effects of ginger extract (GE) marination on the changes in Muscovy duck breast muscle were evaluated. Pectoralis muscles were excised from the carcasses of male Muscovy ducks and marinated for 14days in GE at 5°C. Samples were taken at the end of 0, 1, 3, 7 and 14days of the marination. The results showed that the pH was higher (p<0.05) in the GE-marinated samples than in control samples and...
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