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Shin, H. K., H. A. Abugroun, J. C. Forrest, M. R. Okos, 43:591–595. and M. D. Judge. 1992. Effect of heating rate on palat- Wirth, F. 1986. Curing: Colour formation and ability and associated properties of pre- and postrigor colour retention in frankfurter-type sausages. muscle. Journal of Animal Science 71:939–945. Fleischwirtschaft 66 (3):354–358. Singh, M., S. M. Simpson, H. R. Mullins, and J. S. Yilmaz, I., M. Arici, and T. Gumus. 2005. Changes of Dickson. 2006. Thermal tolerance of acid-adapted and microbiological quality in meatballs after heat treat- non-adapted Escherichia coli O157:H7 and Salmonella ment. European Food Research and Technology in ground beef during storage. Foodborne Pathogens 221:281–283. and Disease 3:439–446. Young, O. A., and B. M. B. Baumeister. 1999. The effect Stopforth, J. D., R. Suhalim, B

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