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Investigation of the effects of commercial carcass suspension (24 and 48 h) on meat quality in high oxygen modified atmosphere packed beef steaks during chill storage

✍ Scribed by P.I. Zakrys-Waliwander; M.G. O’Sullivan; P. Allen; E.E. O’Neill; J.P. Kerry

No coin nor oath required. For personal study only.

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Investigation of the effects of commercial carcass suspension (24 and 48&#xa0;h) on meat quality in high oxygen modified atmosphere packed beef steaks during chill storage