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T., R. C. Miller, and J. A. Christian. 1950. Technology 3:4–7. Preservation of meat and meat products in frozen Walker, C. M., and G. E. Mitchell. 1986. Beef handling storage. The Pennsylvania State College, School of practices at the retail and household levels. The find- Agriculture, State College, Bulletin no. 530. ings of two surveys. Livestock and Meat Authority of Zhu, S. M., A. LeBail, N. Chapleau, H.S. Ramaswamy, Queensland, Research Series, Research Report No. and M. de Lamballerie-Anton. 2004. Pressure shift 22, Brisbane, Australia. freezing of pork muscle: Effect on color, drip loss, Watts, B. M. 1954. Oxidative rancidity and discoloration texture, and protein stability. Biotechnology Progress in meat. Advances in Food Research 5:1–52. 20:939–945. Chapter 6 Curing Karl O. Honikel

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