Addition of Phenols Compounds to Meat Dough Intended for Salami Manufacture and its Antioxidant Effect.

The titratable acidity (expressed as percentage of oleic acid per 100 g of fat) showed values between 2.95 and 3.18% at the time of slicing with an increasing trend, as storage time passed, for all the three batches in comparison, reaching final values between 4.59 and 3.88% at 30 days ( Table 3 ).

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