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approach to meat safety. Food Technology 56(3): Payne, S. R., C. J. Durham, S. M. Scott, and C. E. 40–45. Devine. 1998. The effects of non-vacuum packaging Natrajan, N., and B. W. Sheldon. 2000a. Efficacy of systems on drip loss from chilled beef. Meat Science nisin-coated polymer films to inactivate Salmonella 49:277–287. typhimurium on fresh broiler skin. Journal of Food Piette, G., M. E. Buteau, D. de Halleux, L. Chiu, Y. Protection 63:1189–1196. Raymond, H. S. Ramaswamy, and M. Dostie. 2004. Natrajan, N., and B. W. Sheldon. 2000b. Inhibition of Ohmic cooking of processed meats and its effects Salmonella on poultry skin using protein- and poly- on product quality. Journal of Food Science saccharide-based films containing nisin formulation. 69:FEP71–FEP78. Journal of Food Protection 63:1268–1272

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