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It ensures item hygiene during circulation and storage. But, almost no information is present in regards to the outcomes of cleaner packaging in the rack lifetime of deer animal meat. Our goals would be to assess just how storage under machine at 4 °C affects the microbial quality and safety of white-tailed deer (Odocoileus virginianus) meat slices. This is evaluated in a longitudinal research according to physical analyses and measurements of (1) mesophilic cardiovascular bacteria (MA,
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