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G. Keane. 1998. Colour-stabilising 22:140–143. effect of muscle vitamin E in minced beef stored in Koontz, J. L. 2006. Controlled release of active ingredi- high oxygen packs. Meat Science 50:73–80. ents from food and beverage packaging. Italian O’Grady, M. N., F. J. Monahan, R. M. Burke, and P. Packaging Technology Award IPTA Paper Allen. 2000. The effect of oxygen level and exoge- Competition, 15 February 2006. nous α-tocopherol on the oxidative stability of minced Limjaroen, P., E. Ryser, H. Lockhart, and B. Harte. beef in modified atmosphere packs. Meat Science 2003. Development of a food packaging coating mate- 55:39–45. rial with antimicrobial properties. Journal of Plastic O’Sullivan, M. G., M. Cruz-Romero, and J. P. Kerry. Film and Sheeting 19(2):95–109. 2010

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