“…From day 20, the pH values of CON and T1 samples presented similar values, which can be attributed to the buffering capacity of meat and amine production in response to an acid stress (Curiel et al, ; Goli, Abi Nakhoul, Zakhia‐Rozis, Trystram, & Bohuon, ). As a result of LA application, occurs the protein denaturation of meat, and exposure of amine sites, contributing to the amine production (Curiel et al, ; Lázaro et al, ) and pH increase (Pereira, Matos, Romão, & Barreto Crespo, ).…”