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Biology

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explain the factor affecting ante and post mortem change and meat quality

Sagot :

BELMONTEDANIELLA256GO BELMONTEDANIELLA256GO

Answer:

The ante-mortem factors are linked with the procedure at the lairage, the slaughtering factors, such as the method of stunning, and the post-mortem factors, including processing of meat carcasses. ... The applied stunning method affects the quality of meat.

Explanation:

tama po ang sagot ko

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