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Using the recently developed proton transfer reaction-mass spectrometer (PTR-MS) method, we investigated the spoiling of air- and vacuum-packed meat (beef, pork, and poultry) that was stored at 4 o C for up to 13 days. We measured and identified partly the emitted volatile organic compounds (VOCs) as a function of storage time and found a large increase in these emissions after a few days...
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