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Chinese sausages made from normal and different levels of PSE pork (100% Normal, 50%Normal+50% PSE and 100% PSE) were vacuum-packaged and stored at 4 °C for 45 days. The composition, processing yield, pH value, thiobarbituric acid (TBA) value, water activity, lactic acid bacteria counts and sensory properties of the meat products were evaluated. PSE pork(More)
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