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Abstract: The objective of our study was to determine effect of packaging method and storage time on reducing Listeria monocytogenes in shelf‐stable meat snacks. Commercially available kippered beef steak strips and turkey tenders were dipped into a 5‐strain L. monocytogenes cocktail, and dried at 23 °C until a water activity of 0.80 was achieved. Inoculated samples were packaged with 4 treatments:...
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