The meat samples from ten healthy and ten echinococcosis – infected animals were examined in the order to compare concentrations of lactic acid and pH changes, which significantly affect the process of meat maturing. Studies have shown that meat maturing process during echinococcosis is too weak which increases the risk of contamination with microorganisms and decrease its food value and retention time.
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Biology
, 2025, Issue 1, pp. 1–10
ISSN Online: 0000-0000
DOI:
10.xxxx/example-doi