Changes in soluble proteins, free fatty acids and free amino acids were measured, as these degradation products could be responsible for the development of 'livery/offaly' flavor and could also explain the increase meat pH during prolonged chilled meat storage.

The gears were grinding against their housing.

The mutineers cast away the ship's officers in the longboat.

[…] too much lentigo camouflaged her rosy rustic features […]