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3. Microbiological Comparison of Hot-Boned and Conventionally Processed Beef Plate Cuts During Extended Storage Kennedy JE; Oblinger JL; West RL J Food Prot; 1982 May; 45(7):607-614. PubMed ID: 30866244 [TBL] [Abstract][Full Text] [Related]
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5. Bacteriological Quality of Ground Beef Prepared from Hot and Chilled Beef Carcasses. Emswiler BS; Kotula AW J Food Prot; 1979 Jul; 42(7):561-562. PubMed ID: 30812136 [TBL] [Abstract][Full Text] [Related]
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8. Physical, Chemical and Palatability Traits of Electrically Stimulated, Hot-boned, Vacuum-packaged Beef. Seideman SC; Smith GC; Dutson TR; Carpenter ZL J Food Prot; 1979 Aug; 42(8):651-653. PubMed ID: 30812315 [TBL] [Abstract][Full Text] [Related]
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12. The microbiology of hot and conventionally deboned vacuum packed beef. Sheridan JJ; Sherington J Meat Sci; 1982 Dec; 7(4):245-58. PubMed ID: 22055316 [TBL] [Abstract][Full Text] [Related]
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