22 Meat refrigeration 4. 4 References BENDALL J R(1974), Discussi 10(MacDougal), in Cutting CL, Meat reezing: Why and How? Institute Symposium No. 3. 10.11 BERNHOLDT H F(1971), The meat program, Proceedings of the Meat dustry Research Conference, American Meat Institute Foundation, Chicago, 45 BOAKYE K and MITTAL G s(1996), Changes in colour of longissimus dorsi muscle during aging, Meat Sci, 42(3)347-354 BROOKS J(1929), Post-mortem formation of methaemoglobin in red muscle. Biochem J,231391 e steaks packaged in clear plastic, foam and pulp trays, J Food Sci, 35 67 of beef UCK E M and PETERS B A(1970), Weight and color changes during storage CORNFORTH D(1994), Colour-its basis and importance, in Pearson A M and dutson TR, Quality Attributes and Their Measurement in Meat, Poultry and Fish Pro ducts, Advances in Meat Research Series, Volume 9, UK Blackie Academic and Professional. 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