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H. Han. Jakobsen, M., and G. Bertelsen. 2002. The use of CO2 London: Elsevier Acamemic Press. in packaging of fresh red meats and its effect on 260 Chapter 13 chemical quality changes in the meat: A review. Mancini, R. A., and M. C. Hunt. 2005. Current research Journal of Muscle Foods 13:143–168. in meat colour. Meat Science 71:100–121. Jayasingh, P., D. P. Cornforth, C. P. Brennand, C. E. Mannion, P. 1995. Meat retail: Major change. Meat Carpenter, and D. R. Whittier. 2002. Sensory evalua- international 3(4):10–13. tion of ground beef stored in high-oxygen modified Marsh, K., and B. Bugusu. 2007. Food packaging— atmosphere packaging. Journal of Food Science Roles, materials, and environmental issues. Food 679:3493–3496. Science 72(3):39–55. Jayasingh, P., D. P

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