chicken fillets (ranging from 5.72 to 6.13 during 16 days) were similar to those reported by Silva et al. (2002) and Mano et al. (1993). The increase in the pH of chicken breast fillets (Fig. 1) can be traced back to the accumulation of amines and ammonia compounds originated from microorganisms. Our results indicated that high LPOS, increased the pH of chicken…
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