meatof a carcass is sterile just after slaughter. if the animal became stressed just before slaughter, the meat can be contaminated. depending on the animal species, the number of germs can amount /g in that case. during bad evisceration, bacteria can enter the intestines of the muscles and cause "...
200, 300 and 400 ppb respectively. also the carcass yield, yield of hams and digestibility and tenderness of the meat improved. the concentration unsaturated fatty acids in back fat decreased [164]. a decrease of unsaturated acids and an increase in unsaturated acids in the meat was found by martelli...
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