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doi: 10.1111/j.1865-1682.2009.01072.x
The water-holding capacity (WHC), cooking loss, and drip loss play the key role in the production and processing of meat products by affecting the sensory characteristics and nutritional value of meat, thereby affecting meat quality [13]
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Data availability All the data generated during the study have been included in the manuscript and supplementary files
Most people notice a gradual shift in energy levels, mental clarity, and overall resilience
