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Furthermore, the bacterial community diversity of lamb meat stored at chilling and supercooling storage decreased with the storage time prolonged, which was opposite to the outcome of meat stored under superchilling and sub-freezing storage. For chilling and supercooling storage, the abundance of main metabolisms (carbohydrate metabolism and amino acid metabolism, etc.) of bacteria increased with the storage time prolonged, which was opposite to superchilling storage. This may be related to the bacteria community diversity and the forma
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