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The objective of this study was to determine the effect of degree of dark-cutting (DC) on the tenderness, juiciness and flavor descriptive attributes of beef. During carcass grading at a large U.S.… (More)
The photohydroionization (PHI) technology utilizes a combination of UV light and low-level oxidizers to produce antimicrobial action, and thus, is a potential intervention to control pathogen… (More)