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Paris: Agriculture 80:1176–1182. FRANCE ISSN. Yilmaz, I. 2004. Effects of rye bran addition on fatty Sørheim, O., S. Uglem, P. Lea, J. R. Claus, and B. acid composition and quality characteristics of low-fat Egelandsdal. 2006. Functional properties of pre-rigor, meatballs. Meat Science 67(2):245–249. pre-salted ground beef chilled with solid carbon Yuste, J., M. Mor-Mur, M. Capellas, B. Guamis, and R. dioxide. Meat Science 73(3):459–466. Pla. 1999a. Mechanically recovered poultry meat sau- 168 Chapter 7 sages manufactured with high hydrostatic pressure. Zorba, Ö., and S. Kurt. 2006. Optimization of emulsion Poultry Science 78(6):914–921. characteristics of beef, chicken and turkey meat mix- Yuste, J., M. Mor-Mur, M. Capellas, and R. Pla. 1999b. tures in model system using mixture design. Meat

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