Sensory and Quality Assessments of Foods of Animal Origin

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Meat".

Deadline for manuscript submissions: closed (31 July 2023) | Viewed by 25483

Special Issue Editors

Department of Animal Production and Food Sciences, Faculty of Veterinary, Universidad of Zaragoza, Zaragoza, Spain
Interests: animal products; poultry; rabbit; ruminants; sensory; aroma compounds; fatty acids; nutritional composition; consumer preferences; meat quality
Department of Animal Production and Food Sciences, Faculty of Veterinary, Universidad of Zaragoza, Zaragoza, Spain
Interests: animal husbandry; meat quality; egg quality; nutritional composition; sensory; consumers

Special Issue Information

Dear Colleagues,

Foods of animal origin are a rich source of high-quality nutrients which are consumed all over the world. Among the main reasons for consuming these products, their high sensory quality is one aspect of high relevance to numerous consumers. The quality of animal products (meat, fish, egg, dairy) varies between and within species, animal age, feeding strategies, processing factors, etc.  Innovations toward their improvement are currently under development. Furthermore, local products of high sensory quality need characterization to develop quality brands to help their subsistence.

In this Special Issue, we invite researchers to submit original research and review articles on sensory attributes of foods of animal origin relevant for consumers, such as appearance, eating quality or shelf-life, measured directly with sensory methods (trained panels, consumer studies) or indirectly by instrumental or chemical approaches.

Dr. Virginia Celia Resconi
Prof. Dr. María Del Mar Campo Arribas
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • meat products
  • egg
  • fish
  • dairy
  • sensory analysis
  • eating quality
  • shelf life
  • food appearance
  • aroma compounds
  • fatty acid composition

Published Papers (11 papers)

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Research

Jump to: Review, Other

7 pages, 723 KiB  
Communication
Instrumental Color Measurements Have Relationships to Fat Smearing in Fresh Sausage
by Jarrod Bumsted, Emily Ford, Amanda Blair, Keith Underwood and Stacy M. S. Zuelly
Foods 2023, 12(14), 2813; https://doi.org/10.3390/foods12142813 - 24 Jul 2023
Viewed by 803
Abstract
Fat smearing, or poor fat particle definition, impacts the visual quality of sausage. However, objective methods of assessing fat smearing have not been identified. Therefore, the objective of this experiment was to determine the relationship between fat smearing and instrumental color analysis for [...] Read more.
Fat smearing, or poor fat particle definition, impacts the visual quality of sausage. However, objective methods of assessing fat smearing have not been identified. Therefore, the objective of this experiment was to determine the relationship between fat smearing and instrumental color analysis for fresh sausages to create a standard method for using instrumental color in fat smearing analysis. Meat blocks of pork (PK), beef (BF), and a mixture of pork and beef (P/B) were formed and processed at three different temperatures to create varying degrees of fat smearing. The average fat smearing score of each sausage was used to determine if a relationship existed with instrumental color measurements (CIE L*, a*, b*, and reflectance percentage at 580 nm and 630 nm) and color calculations. A correlation was observed for L* (R = −0.704) and the reflectance at 580 nm (R = −0.775) to PK fat smearing (p < 0.05). In P/B sausage, both reflectances at ratios between 630 nm and 580 nm were correlated to P/B fat smearing. No measurement or calculation was correlated with BF fat smearing (p > 0.05). Therefore, it is possible to use instrumental color analysis for the evaluation of fat smearing in pork and pork/beef blended sausage products, but not in beef sausage products. Full article
(This article belongs to the Special Issue Sensory and Quality Assessments of Foods of Animal Origin)
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17 pages, 10603 KiB  
Article
Improving the Structural Changes, Electrophoretic Pattern, and Quality Attributes of Spent Hen Meat Patties by Using Kiwi and Pineapple Extracts
by Heba H. S. Abdel-Naeem, Amal G. Abdelrahman, Kálmán Imre, Adriana Morar, Viorel Herman and Nabil A. Yassien
Foods 2022, 11(21), 3430; https://doi.org/10.3390/foods11213430 - 29 Oct 2022
Cited by 2 | Viewed by 1572
Abstract
Spent broiler hen meat is sold at a lower price, owing to its poor texture and lower acceptability, in comparison with broiler meat. The tenderization of spent hen meat using kiwi and pineapple extracts will encourage meat processors to use this less expensive [...] Read more.
Spent broiler hen meat is sold at a lower price, owing to its poor texture and lower acceptability, in comparison with broiler meat. The tenderization of spent hen meat using kiwi and pineapple extracts will encourage meat processors to use this less expensive meat as a new source of raw materials for the production of different chicken meat-derived products, particularly when solving the problem associated with a great shortage of raw chicken meat materials. Therefore, the present study was undertaken to investigate the effect of kiwi extracts (5 and 7%), pineapple extracts (5 and 7%), and a combination between the two (5% kiwi and 5% pineapple) on the structural changes, electrophoretic pattern, and quality attributes of spent hen meat patties. The results demonstrated that all extract-treated meat patties exhibited a significant decrease in collagen content and shear force value, a significant increase in collagen solubility percentage, and significant improvements to all sensory attributes, in contrast to their counterpart control samples. Additionally, a non-significant change in lightness and yellowness values and a significant increase in redness value were observed in all extract-treated specimens. Moreover, the treatment of spent hen meat patties with kiwi and pineapple extracts resulted in marked degenerative changes of the muscle fiber and connective tissue, as well as a decrease in protein bands, with subsequent enhancement in tenderness. The effect was more highlighted in specimens treated with pineapple extracts (7%) and with kiwi (5%) and pineapple extracts mixture (5%). Full article
(This article belongs to the Special Issue Sensory and Quality Assessments of Foods of Animal Origin)
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10 pages, 442 KiB  
Article
Comparison between the Volatile Compounds and Physicochemical and Sensory Characteristics of Reverse-Seared and Conventionally Seared Beef Steaks
by In Young Lee, Boram Kim and Nami Joo
Foods 2022, 11(14), 2135; https://doi.org/10.3390/foods11142135 - 19 Jul 2022
Cited by 2 | Viewed by 1389
Abstract
This study was conducted to determine the effect of heat treatment (searing and reverse searing) on the volatile components and physicochemical and sensory characteristics of beef tenderloin. In reverse-seared steaks (RSSs), the loss rate was lower than in seared steak (SS), and several [...] Read more.
This study was conducted to determine the effect of heat treatment (searing and reverse searing) on the volatile components and physicochemical and sensory characteristics of beef tenderloin. In reverse-seared steaks (RSSs), the loss rate was lower than in seared steak (SS), and several free amino acids (glutamic acid, glycine, histidine, and anserine) were increased, while a decrease in fatty acids (FAs) and volatile compounds (VCs) was observed. The VCs were identified as 24 compounds: 11 aldehydes, 5 alcohols, 1 ketone, 1 furan, and 6 aliphatic hydrocarbons. Hexanal was the predominant aldehyde, followed by pentanal and heptanal in both groups. Among the VCs with significant differences, only hexadecanal and 2,3-octanedione were increased in RSSs. During texture profile analysis (TPA), it was found that the characteristics of hardness, chewiness, and gumminess were lower in RSSs, which resulted in a higher score in the sensory evaluation. In conclusion, it was confirmed that the reverse searing method reduced the formation of meat flavor more than the searing method due to the limited Maillard reaction it caused. However, the mild heat treatment in the reverse searing process caused a remarkable increase in the appearance, texture, and amino acid content, which positively influenced the flavor. Full article
(This article belongs to the Special Issue Sensory and Quality Assessments of Foods of Animal Origin)
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19 pages, 1727 KiB  
Article
Instrumental and Sensory Analyses of Salami from Autochthonous and Conventional Pig Breeds
by Enrico Valli, Federica Tesini, Matilde Tura, Francesca Soglia, Massimiliano Petracci, Alessandra Bendini and Tullia Gallina Toschi
Foods 2022, 11(14), 2060; https://doi.org/10.3390/foods11142060 - 12 Jul 2022
Viewed by 1629
Abstract
Typical salami produced from Mora Romagnola (MR), an autochthonous pig breed extensively farmed within a geographically confined Italian area, are food products of commercial interest. This investigation aimed to highlight elements for the recognition and authentication of such typical salami. Five MR salami [...] Read more.
Typical salami produced from Mora Romagnola (MR), an autochthonous pig breed extensively farmed within a geographically confined Italian area, are food products of commercial interest. This investigation aimed to highlight elements for the recognition and authentication of such typical salami. Five MR salami were analyzed using a sensory and instrumental approach, and the results were compared with those from eight salami made from a conventional pig breed. The sensory profiles were defined through attributes such as seasoning, pepper, garlic, fermented etc.; no differences in the products ascribable to the pig breed were highlighted. By analyzing volatile compounds, 33 molecules were detected; significant differences were found among samples, probably related to processing methods. Color differences between MR and conventional salami were identified by an electronic eye. According to instrumental texture analysis, large variability among the MR samples was detected, probably related to different types of salami (recipe, casing, size, ripening). Correlations were found among the sensory results, volatile compounds, and textural properties of the samples. Most differences do not appear to be specifically related to MR breed; only red color intensity evaluated by an electronic eye showed a correlation with breed, i.e., MR salami. This study highlights the large variability among the salami analyzed. Full article
(This article belongs to the Special Issue Sensory and Quality Assessments of Foods of Animal Origin)
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19 pages, 2572 KiB  
Article
Variability of Meat and Carcass Quality from Worldwide Native Chicken Breeds
by Antonio González Ariza, Francisco Javier Navas González, Ander Arando Arbulu, José Manuel León Jurado, Juan Vicente Delgado Bermejo and María Esperanza Camacho Vallejo
Foods 2022, 11(12), 1700; https://doi.org/10.3390/foods11121700 - 09 Jun 2022
Cited by 6 | Viewed by 2073
Abstract
The present research aimed to determine the differential clustering patterns of carcass and meat quality traits in local chicken breeds from around the world and to develop a method to productively characterize minority bird populations. For this, a comprehensive meta-analysis of 91 research [...] Read more.
The present research aimed to determine the differential clustering patterns of carcass and meat quality traits in local chicken breeds from around the world and to develop a method to productively characterize minority bird populations. For this, a comprehensive meta-analysis of 91 research documents that dealt with the study of chicken local breeds through the last 20 years was performed. Thirty-nine traits were sorted into the following clusters: weight-related traits, histological properties, pH, color traits, water-holding capacity, texture-related traits, flavor content-related nucleotides, and gross nutrients. Multicollinearity problems reported for pH 72 h post mortem, L* meat 72 h post mortem, a* meat 72 h post mortem, sex, firmness, and chewiness, were thus discarded from further analyses (VIF < 5). Data-mining cross-validation and chi-squared automatic interaction detection (CHAID) decision tree development allowed us to detect similarities across genotypes. Easily collectable trait, such as shear force, muscle fiber diameter, carcass/pieces weight, and pH, presented high explanatory potential of breed variability. Hence, the aforementioned variables must be considered in the experimental methodology of characterization of carcass and meat from native genotypes. This research enables the characterization of local chicken populations to satisfy the needs of specific commercial niches for poultry meat consumers. Full article
(This article belongs to the Special Issue Sensory and Quality Assessments of Foods of Animal Origin)
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17 pages, 2867 KiB  
Article
Assessment of Quality Indices and Their Influence on the Texture Profile in the Dry-Aging Process of Beef
by Viorica Bulgaru, Liliana Popescu, Natalia Netreba, Aliona Ghendov-Mosanu and Rodica Sturza
Foods 2022, 11(10), 1526; https://doi.org/10.3390/foods11101526 - 23 May 2022
Cited by 10 | Viewed by 2696
Abstract
The aim of this study was to investigate the effects of the dry-aging method on the sensory properties, chemical composition, and profile parameters of the texture of beef obtained from local farms. The qualitative characteristics of the beef were investigated for five samples, [...] Read more.
The aim of this study was to investigate the effects of the dry-aging method on the sensory properties, chemical composition, and profile parameters of the texture of beef obtained from local farms. The qualitative characteristics of the beef were investigated for five samples, respectively, fresh meat, and dry-aged beef for 14, 21, 28, and 35 days, in aging rooms with controlled parameters: temperature (1 ± 1 °C), relative humidity (80 ± 5%), and air circulation speed (0.5–2 m/s). During the dry-aging period, there was a decrease in humidity by about 6.5% in the first 21 days, which allowed the concentration of fat, protein, and total collagen content. The dry-aging process considerably influenced the pH value of the meat, which, in the second part of the dry-aging process (14–35 days), increased from 5.49 to 5.66. These values favored the increase by 37.33% of the water retention capacity and the activation of the meat’s own enzymes (calpain, cathepsin, collagenase). This influenced the solubilization process of proteins and collagen, thus contributing to the improvement of the texture profile. Because variations in organoleptic and physicochemical parameters occurred simultaneously during dry-aging and storage, the method of analyzing the information was applied. Mutual information on the influence of physicochemical indicators on the texture profile parameters was followed, a factor of major importance in the consumer’s perception. The degree of influence of soluble proteins, sarcoplasmic and myofibrillar proteins, fats, and soluble collagen content on the texture profile parameters (hardness, cohesiveness, springiness, gumminess, and chewiness) of the dry-aged beef for 35 days was established. These investigations allowed the optimization of the beef dry-aging technological process in order to obtain a product with a sensory profile preferred by the consumer. Full article
(This article belongs to the Special Issue Sensory and Quality Assessments of Foods of Animal Origin)
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22 pages, 506 KiB  
Article
Organoleptic and Nutritional Traits of Lambs from Spanish Mediterranean Islands Raised under a Traditional Production System
by Rosario Gutiérrez-Peña, Manuel García-Infante, Manuel Delgado-Pertíñez, José Luis Guzmán, Luis Ángel Zarazaga, Susana Simal and Alberto Horcada
Foods 2022, 11(9), 1312; https://doi.org/10.3390/foods11091312 - 30 Apr 2022
Cited by 5 | Viewed by 1684
Abstract
Our aim was to characterize the organoleptic and nutritional properties of meat from suckling (one-month-old) and light (around three-months-old) lambs in local breeds on the Spanish Mediterranean islands, using meat from male lambs of the Mallorquina and Roja Mallorquina breeds. The lambs were [...] Read more.
Our aim was to characterize the organoleptic and nutritional properties of meat from suckling (one-month-old) and light (around three-months-old) lambs in local breeds on the Spanish Mediterranean islands, using meat from male lambs of the Mallorquina and Roja Mallorquina breeds. The lambs were kept with their mother at all times under an extensive management system and fed on mother’s milk until naturally weaned. In the Mallorquina breed, suckling lambs (n = 20) were slaughtered after weaning and the light lambs were bred using natural pasture (n = 20) or concentrate (n = 20), and the Roja Mallorquina light lambs were fed pasture and concentrate (n = 20). The pH, colour, texture, water-holding capacity, fatty acids, volatile compounds and sensorial attributes of the meat were analyzed. No differences in meat colour or texture were observed. The highest levels of non-desirable fatty acids were observed in lambs raised using concentrate. Light lambs showed a higher aldehydes content than suckling lambs. High notes of lactic acid and milk flavour were detected. Regardless of access to pasture or concentrate, continued access to mother’s milk during rearing influences the sensorial meat traits of these lambs, so we consider this type of management an optimal way of obtaining the traditional ‘Mediterranean lamb meat’. Full article
(This article belongs to the Special Issue Sensory and Quality Assessments of Foods of Animal Origin)
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19 pages, 325 KiB  
Article
An Exploratory Study of the Purchase and Consumption of Beef: Geographical and Cultural Differences between Spain and Brazil
by Danielle Rodrigues Magalhaes, María Teresa Maza, Ivanor Nunes do Prado, Giovani Fiorentini, Jackeline Karsten Kirinus and María del Mar Campo
Foods 2022, 11(1), 129; https://doi.org/10.3390/foods11010129 - 05 Jan 2022
Cited by 18 | Viewed by 2945
Abstract
Beef consumption and production in Spain and Brazil are different with the consumption of beef in Brazil being three times higher than in Spain. In addition, there are variations in the economic value of production and in the traceability system. Therefore, the aim [...] Read more.
Beef consumption and production in Spain and Brazil are different with the consumption of beef in Brazil being three times higher than in Spain. In addition, there are variations in the economic value of production and in the traceability system. Therefore, the aim of this research was to understand the purchasing and consumption patterns using the customer behavior analysis technique of focus groups, which analyzed motivations for the consumption of beef, classifying their preferences by the intrinsic and extrinsic attributes at the time of purchase. The key aspect of the consumption of beef, both for Spanish and Brazilian consumers, was personal satisfaction/flavor. Spanish consumers were more conscious than Brazilians of the beneficial and harmful qualities that meat provides. The presence of fat was the factor that most restricted intake in both countries. The most important intrinsic attributes for Spanish and Brazilian consumers were the visual aspects of the meat: color, freshness, and the quantity and disposition of fat. The most important extrinsic characteristics were the price and expiration date. Spanish consumers see packaged meat as convenient and safe, although it is considered by Brazilians to be over-manipulated. The traceability certification on the label provides credibility to the product for the Spanish but only partially for Brazilians. Full article
(This article belongs to the Special Issue Sensory and Quality Assessments of Foods of Animal Origin)
16 pages, 964 KiB  
Article
Objective Measurements Associated with the Preferred Eating Qualities of Fermented Salamis
by Jihan Kim, Scott Knowles, Raise Ahmad and Li Day
Foods 2021, 10(9), 2003; https://doi.org/10.3390/foods10092003 - 26 Aug 2021
Cited by 6 | Viewed by 2120
Abstract
The development of new food products can be expedited by understanding the physicochemical attributes that are most relevant to consumers. Although many objective analyses are possible, not all are a suitable proxy to serve as quality markers associated with sensory preferences. In this [...] Read more.
The development of new food products can be expedited by understanding the physicochemical attributes that are most relevant to consumers. Although many objective analyses are possible, not all are a suitable proxy to serve as quality markers associated with sensory preferences. In this work, we selected nine candidate laboratory assays to use on six commercial salamis, which were also eaten and informally described by a consumer discussion group familiar with China-sourced meat products. Several objective measures were strongly related to the flavour perceptions: (i) texture: instrumental texture values, fat release at oral temperature and fat saturation ratios, (ii) aroma: volatile compounds (e.g., alcohols and esters) associated with microbial fermentation and spices (terpenes and sulphur compounds) and (iii) taste: kokumi taste receptor responses. The fat released at oral temperature was associated with unsaturated fatty acids (r = 0.73). However, there was less explanatory worth for associations between sensory perceptions and proximate composition, water activity, pH or L*, a*, b* colourimetry. Full article
(This article belongs to the Special Issue Sensory and Quality Assessments of Foods of Animal Origin)
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Review

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27 pages, 934 KiB  
Review
Consumer Perception of Beef Quality and How to Control, Improve and Predict It? Focus on Eating Quality
by Jingjing Liu, Marie-Pierre Ellies-Oury, Todor Stoyanchev and Jean-François Hocquette
Foods 2022, 11(12), 1732; https://doi.org/10.3390/foods11121732 - 13 Jun 2022
Cited by 25 | Viewed by 5439
Abstract
Quality refers to the characteristics of products that meet the demands and expectations of the end users. Beef quality is a convergence between product characteristics on one hand and consumers’ experiences and demands on the other. This paper reviews the formation of consumer [...] Read more.
Quality refers to the characteristics of products that meet the demands and expectations of the end users. Beef quality is a convergence between product characteristics on one hand and consumers’ experiences and demands on the other. This paper reviews the formation of consumer beef quality perception, the main factors determining beef sensory quality, and how to measure and predict beef eating quality at scientific and industrial levels. Beef quality is of paramount importance to consumers since consumer perception of quality determines the decision to purchase and repeat the purchase. Consumer perception of beef quality undergoes a multi-step process at the time of purchase and consumption in order to achieve an overall value assessment. Beef quality perception is determined by a set of quality attributes, including intrinsic (appearance, safety, technological, sensory and nutritional characteristics, convenience) and extrinsic (price, image, livestock farming systems, commercial strategy, etc.) quality traits. The beef eating qualities that are the most valued by consumers are highly variable and depend mainly on the composition and characteristics of the original muscle and the post-mortem processes involved in the conversion of muscle into meat, the mechanisms of which are summarized in this review. Furthermore, in order to guarantee good quality beef for consumers in advance, the prediction of beef quality by combining different traits in scenarios where the animal, carcass, and muscle cuts can be evaluated is also discussed in the current review. Full article
(This article belongs to the Special Issue Sensory and Quality Assessments of Foods of Animal Origin)
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Other

Jump to: Research, Review

14 pages, 2837 KiB  
Brief Report
Fatty Acid Composition of Northern Pike from an Arctic River (Northeastern Siberia, Russia)
by Alexander G. Dvoretsky, Fatima A. Bichkaeva, Olga S. Vlasova, Sergei V. Andronov and Vladimir G. Dvoretsky
Foods 2023, 12(4), 764; https://doi.org/10.3390/foods12040764 - 09 Feb 2023
Viewed by 1606
Abstract
We assayed the fatty acid composition of muscles of the northern pike Esox lucius Linnaeus, 1758 inhabiting the Gyda River, Siberia, Russia using gas-liquid chromatography. Of 43 fatty acids identified in the pike samples, 23 fatty acids accounted for 99.3% of the total [...] Read more.
We assayed the fatty acid composition of muscles of the northern pike Esox lucius Linnaeus, 1758 inhabiting the Gyda River, Siberia, Russia using gas-liquid chromatography. Of 43 fatty acids identified in the pike samples, 23 fatty acids accounted for 99.3% of the total content. The most abundant saturated fatty acids (SFA, 31.6%) were palmitic (C16:0, 20.0%) and stearic (C18:0, 7.3%) acids. Among monounsaturated fatty acids (MUFA, 15.1%), oleic acid (C18:1n9, 10.2%) and palmitoleic acid (C16:1, 4.1%) demonstrated the highest levels. The most represented polyunsaturated fatty acids (PUFA, 53.3%) were arachidonic acid (C20:4n-6, 7.6%), eicosapentaenoic acid (EPA, C20:5n-3, 7.3%), and docosahexaenoic acid (DHA, C22:6n-3, 26.3%). The fatty acid profile of specimens from the Gyda River was different in comparison to profiles found in other pike populations, most likely due to different diets. Pike flesh has good nutrition quality in terms of a low n-6/n-3 ratio (0.36), low atherogenic (0.39), and thrombogenic (0.22) indices, and a high ratio of hypocholesterolemic to hypercholesterolemic fatty acids (2.83), and this species can be recommended as a replacement or alternative to other fish sources in traditional diets. Full article
(This article belongs to the Special Issue Sensory and Quality Assessments of Foods of Animal Origin)
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