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Seasoned beef called Jangzorim in Korea is produced by boiling in soy sauce, and is a popular food in Korea. The aim of this study is to evaluate the microbial safety and physical qualities of sous vide processed seasoned beef, and the effect of nisin during storage. Sous vide processed packages with or without nisin (100IU or 500IU) were stored at 4°C or 25°C for 60 days, and samples measured for...
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