The other locus is a modifer that, when homozygous (2 copies are present), changes black to cinnamon and brown to pale cinnamon. This gives 4 phenotypes: black, brown/chocolate, dark cinnamon/light chocolate and light cinnamon. An additional type of recessively carried brown colour was reported in laboratory cats in the USA in the 1960s, but not in the outside world. Termed "Barrington Brown", a cat with two copies of this gene has black diluted to deep mahogany brown, chocolate dilutes to light brown and cinnamon dilutes to a pale cafe-au-lait. There are suggestions it may have been the caramel gene, but the descriptions of the colours quite different. The confusion seems to stem from the discovering describing the light tan of the Barrington Brown cats as "caramel coloured". Barrington Brown cannot be the same as caramel because Barrington Brown affected black and chocolate, but caramel only affects blue, lilac and cream. CARAMEL
water treatment depends on the quality of Decontamination meat (normal, dark-firm-dry, or pale soft exudative), the type of tissue (i.e., muscle vs. The Pathogen Reduction final rule (USDA- fat, or pork vs. beef), and the rigor (i.e. pre- FSIS 1996c) established microbial testing vs. post-rigor) state (Gill and Badoni 1997). for meat plants to assess the effectiveness of However, the grinding process “dilutes” the the control measures undertaken to prevent surface color, and the resulting product has and reduce contamination of carcasses with color similar to that of products from fecal material, hair, ingesta, and associated untreated trimmings (Kang et al. 2001b). The bacteria. The established criteria for E. coli decontamination treatments are more effec- and Salmonella were based on national
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