The addition of gelatin could lead to a decreasing trend in elongation at break with increased tensile strength due to hydrogen bonding or electrostatic interactions between PVA and gelatin [ 71 ]; however, the amount of gelatin used in this study was believed to be insufficient to significantly affect the tensile properties.
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Monitoring Meat Freshness with Intelligent Colorimetric Labels Containing Red Cabbage Anthocyanins Copigmented with Gelatin and Gallic Acid.
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