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Formation of red myoglobin derivatives and inhibition of spoilage bacteria in raw meat batters by lactic acid bacteria and Staphylococcus xylosus

Microbial InactivationSpoilage BacteriaFood FermentationBiochemistryFood SpoilageLactic Acid BacteriaBiotechnologyFood MicrobiologyFood PreservationMicrobiologyPublic HealthMeat QualityRed Myoglobin DerivativesFood SafetyHealth Sciences