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Food meats at 4C. Food Microbiology 17:329–340. Microbiology 26:94–102. Schilling, M. W., C. Z. Alvarado, and N. G. Marriott. Marcos, B., T. Aymerich, J. M. Monfort, and M. Garriga. 2004. Particle size and non meat adjunct effects on 2007. Use of antimicrobial biodegradable packaging the protein functionality of boneless cured pork for- to control Listeria monocytogenes during storage mulated with PSE and RFN raw material. Journal of of cooked ham. International Journal of Food Muscle Foods 15:57–68 Microbiology 120:152–158. Stekelenburg, F. K., and M. L. T. Kant-Muermans. Marcos, B., T. Aymerich, J. M. Monfort, and M. Garriga. 2001. Effects of sodium lactate and other additives in 2008. High-pressure processing and antimicrobial a cooked ham product on sensory quality and develop-
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