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of NEW plus PAA or other organic acids with different
treatment methods and dipping times in commercial
slaughter plants and in other meat products.
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ACKNOWLEDGMENTS
This research was financially supported by Shiraz
University and is gratefully acknowledged. The authors thank
Khosro Medisa Teb Co. for donating the electrolyzed water,
and Mrs. Zahra MacCohen for editing the manuscript.
July/August Food Protection Trends 387
https://www.doi.org/10.2903/jefsa.2014.3599 https://www.doi.org/10.2903/jefsa.2014.3599 https://doi.org/10.2903/j.efsa.2015.4135 https://doi.org/10.2903/j.efsa.2015.4135
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