The oxidation status of three types of duck meat (conventional, organic, wild) during refrigerated storage under air and vacuum-packaged atmospheres.
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DOI: 10.1080/00071668.2022.2035674
Abstract: 1. This study evaluated and compared the oxidation status of meat from conventionally-farmed, organic and wild ducks during chilled storage in air or vacuum packaging. In total, 48 carcasses from each group of ducks were… read more here.
Keywords: storage; wild ducks; air; oxidation status ... See more keywords