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Application of chlorine dioxide and peroxyacetic acid during spray chilling as a potential antimicrobial intervention for beef carcasses

Meat PackagingMicrobial ContaminationEnvironmental EngineeringSpray ChillingAntimicrobial ResistanceBeef CarcassesFood Processing FacilitiesMicrobiologyChlorine DioxideMeat QualityMedicineMeat ScienceHealth Sciences