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Food Research 25:587– O157:H7 in raw franks during cooking and fully 610. cooked franks during post-cook pasteurization. Hamm, R., and K. Hofmann. 1965. Changes in the sul- Journal of Food Science 69:FMS112–FMS116. phydryl and disulphide groups in beef muscle proteins Murphy, R. Y., B. L. Beard, E. M. Martin, A. E. Keener, during heating. Nature 207:1269–1271. and T. Osaili. 2004b. Predicting process lethality of Hasty, J. L., E. van Heugten, M. T. See, and D. K. Escherichia coli O157:H7, Salmonella, and Listeria Larick. 2002. Effect of vitamin E on improving fresh monocytogenes in ground, formulated and formed pork quality in Berkshire- and Hamshire-sired pigs. beef/turkey links cooked in an air impingement oven. Journal of Animal Science 80:3230–3237. Food Microbiology 5:493–499. Hearne, L. E., M. P

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