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Meat ‘reddening’ by bacteria was observed in chilled beef. To identify the reddening bacteria, isolates were inoculated onto beef and the changes in CIE L ∗ a ∗ b ∗ values monitored. As a result, two Pseudomonas spp., including Pseudomonas fragi which is commonly observed in raw meat, were selected and identified as reddening bacteria. The reddening was coincidentally occurred...
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