Yield and physico-chemical evaluation of Uritinga fillet: Meat, carcass and waste yields Physico-chemical analysis of the fillet
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If this knowledge is combined with information on physical properties, such as pH, water retention capacity (WRC), a set of quality parameters is formed that guarantees the maintenance of meat tenderness and juiciness, the aesthetic appearance of the fish and other qualitative attributes of fish meat. These quality parameters play a decisive role when purchasing a fish product, especially those from marine extractive fisheries.
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