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. 2026 Jun 7;15(12):2063. doi: 10.3390/foods15122063
WHC Water-holding capacity
WBC Water-binding capacity
GRAS Generally recognized as safe
LAB Lactic acid bacteria
TR CU Technical Regulation of Customs Union
SS Software suite
HPLC High-performance liquid chromatography
FFE Full factorial experiment
RSM Response surface method
BCAA Branched-chain amino acids
PSE Pale, Soft, Exudative
DFD Dark, Firm, Dry