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Groups C, D, E and F had low pH values while group E exhibited the highest acidity level with its highest value (1.6% LA) at the 21st day. For the most part of storage period, group C had the highest levels of total solids while groups D, E and F had higher amounts of protein. Through storage duration, in all groups (except group the levels of ash, total solids and protein decreased.DNA based PCR is the most widely used technique for the detection of animal species in processed meat products. However, the detection of animal species
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