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43–50. of lactic and acetic acid salts on quality characteristics Glass, K. A., D. A. Granberg, A. L. Smith, A. M. of enhanced pork during retail display. Meat Science McNamara, M. Hardin, and J. Mattias. 2002. 63:501–508. Inhibition of Listeria monocytogenes by sodium diac- Jo, C., N. Y. Lee, H. J. Hang, D. H. Shin, and M. W. etate and sodium lactate on wieners and cooked brat- Byun. 2004. Inactivation of foodborne pathogens in wurst. Journal of Food Protection 65:116–123. marinated beef rib by ionizing irradiation. Food Goddard, B. L., W. B. Mikel, D. E. Conner, and W. R. Microbiology 21:543–548. Jones. 1996. Use of organic acids to improve the Juneja, V. K. 2006. Delayed Clostridium perfringens chemical, physical, and microbial attributes of beef growth from a spore inocula by sodium lactate in

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