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Meat Johnston, and M. U. Knight. New York: Academic Science 78:68–76. Press. Honikel, K. O., and C. J. Kim. 1986. Causes of the Skibsted, L. H., G. Bertelsen, and S. Quist. 1994. Quality development of PSE-pork, Fleischwirtschaft 66: changes during storage of meat and slightly preserved 349–353. meat products. Proc. 40th ICoMST, The Hague, Izumi, K., R. G. Cassens, and M. L. Greaser. 1989. Netherlands, paper S-II, MP1. Reaction of nitrite with ascorbic acid and its signifi- U.S. Government. 2005. Code of Federal Regulations, cant role in nitrite-cured food. Meat Science Title 21, Volume 3, Food and Drugs, Part 170, Food 26(1989):141–153. Additives, §§170.60, 172.175, 172.170. Jakszyn, P., A. Agudo, R. Jbánez, R. Garcia-Closas, G

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