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Dye Reduction Method for Estimating Bacterial Counts in Ground Beef |
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| Authors: | B. S. Emswiler A. W. Kotula C. M. Chesnut E. P. Young |
| Abstract: | A dye reduction method was developed for estimating total aerobic and/or psychrotrophic bacterial counts in ground beef. The method is based on color changes in indicator disks placed on the meat surface. |
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