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Austrich-Comas A, Serra-Castelló C, Viella M, Gou P, Jofré A, Bover-Cid S. Growth and Non-Thermal Inactivation of Staphylococcus aureus in Sliced Dry-Cured Ham in Relation to Water Activity, Packaging Type and Storage Temperature. Foods 2023; 12:foods12112199. [PMID: 37297443 DOI: 10.3390/foods12112199] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2023] [Revised: 05/19/2023] [Accepted: 05/20/2023] [Indexed: 06/12/2023] Open
Abstract
Dry-cured ham (DCH) could support the growth of Staphylococcus aureus as a halotolerant bacterium, which may compromise the shelf-stability of the product according to the growth/no growth boundary models and the physicochemical parameters of commercial DCH. In the present study, the behavior of S. aureus is evaluated in sliced DCH with different water activity (aw 0.861-0.925), packaged under air, vacuum, or modified atmosphere (MAP), and stored at different temperatures (2-25 °C) for up to 1 year. The Logistic and the Weibull models were fitted to data to estimate the primary kinetic parameters for the pathogen Log10 increase and Log10 reduction, respectively. Then, polynomial models were developed as secondary models following their integration into the primary Weibull model to obtain a global model for each packaging. Growth was observed for samples with the highest aw stored at 20 and 25 °C in air-packaged DCH. For lower aw, progressive inactivation of S. aureus was observed, being faster at the lowest temperature (15 °C) for air-packaged DCH. In contrast, for vacuum and MAP-packaged DCH, a higher storage temperature resulted in faster inactivation without a significant effect of the product aw. The results of this study clearly indicate that the behavior of S. aureus is highly dependent on factors such as storage temperature, packaging conditions and product aw. The developed models provide a management tool for evaluating the risk associated with DCH and for preventing the development of S. aureus by selecting the most appropriate packaging according to aw range and storage temperature.
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Affiliation(s)
- Anna Austrich-Comas
- Food Safety and Functionality Program, IRTA, Finca Camps i Armet, E-17121 Monells, Spain
| | | | - Maria Viella
- Food Safety and Functionality Program, IRTA, Finca Camps i Armet, E-17121 Monells, Spain
| | - Pere Gou
- Food Quality and Technology Program, IRTA, Finca Camps i Armet, E-17121 Monells, Spain
| | - Anna Jofré
- Food Safety and Functionality Program, IRTA, Finca Camps i Armet, E-17121 Monells, Spain
| | - Sara Bover-Cid
- Food Safety and Functionality Program, IRTA, Finca Camps i Armet, E-17121 Monells, Spain
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2
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Effect of freezing raw meat on the physicochemical characteristics of beef jerky. Meat Sci 2023; 197:109082. [PMID: 36571999 DOI: 10.1016/j.meatsci.2022.109082] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2022] [Revised: 12/13/2022] [Accepted: 12/19/2022] [Indexed: 12/24/2022]
Abstract
The effect of freezing raw meat on the quality characteristics of beef jerky was evaluated in the present study. Jerky was made using different types of raw beef (fresh, frozen, and frozen-thawed) with different curing times (6 h and 12 h). Frozen-thawed beef had a lower moisture content than fresh or frozen beef due to higher exudate loss (P < 0.05). Jerky made using frozen and frozen-thawed beef showed lower drying yield and higher shear force than jerky prepared using fresh beef (P < 0.05). Freezing raw beef decreased the fat content and increased the redness, yellowness, chroma, and hue values of jerky (P < 0.05). The microstructure of beef jerky was showed to increase the deformation and contraction of muscle fibers due to freezing. Longer curing times increased the moisture content of jerky made using frozen meat (P < 0.05). Jerky made using frozen or frozen-thawed meat was tough due to excessive fat and moisture loss.
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3
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Kim SM, Kim TK, Cha JY, Kang MC, Lee JH, Yong HI, Choi YS. Novel processing technologies for improving quality and storage stability of jerky: A review. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112179] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Kang J, Oh H, Lee Y, Lee H, Lee S, Kim S, Ha J, Choi Y, Kim Y, Seo Y, Park E, Kim H, Yoon Y. Dynamic model to describe kinetic behavior of
Listeria monocytogenes
in smoked salmon. J Food Saf 2021. [DOI: 10.1111/jfs.12925] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Joohyun Kang
- Department of Food and Nutrition Sookmyung Women's University Seoul South Korea
| | - Hyemin Oh
- Risk Analysis Research Center Sookmyung Women's University Seoul South Korea
| | - Yewon Lee
- Department of Food and Nutrition Sookmyung Women's University Seoul South Korea
| | - Heeyoung Lee
- Food Standard Research Center Korea Food Research Institute Wanju South Korea
| | - Soomin Lee
- Risk Analysis Research Center Sookmyung Women's University Seoul South Korea
| | - Sejeong Kim
- Risk Analysis Research Center Sookmyung Women's University Seoul South Korea
| | - Jimyeong Ha
- Risk Analysis Research Center Sookmyung Women's University Seoul South Korea
| | - Yukyung Choi
- Risk Analysis Research Center Sookmyung Women's University Seoul South Korea
| | - Yujin Kim
- Department of Food and Nutrition Sookmyung Women's University Seoul South Korea
| | - Yeongeun Seo
- Department of Food and Nutrition Sookmyung Women's University Seoul South Korea
| | - Eunyoung Park
- Department of Food and Nutrition Sookmyung Women's University Seoul South Korea
| | - Hyunjung Kim
- Department of Research Group of Consumer Safety Korea Food Research Institute Wanju South Korea
| | - Yohan Yoon
- Department of Food and Nutrition Sookmyung Women's University Seoul South Korea
- Risk Analysis Research Center Sookmyung Women's University Seoul South Korea
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5
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High hydrostatic pressure combined with moisture regulators improves the tenderness and quality of beef jerky. Meat Sci 2021; 181:108617. [PMID: 34229234 DOI: 10.1016/j.meatsci.2021.108617] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2021] [Revised: 05/19/2021] [Accepted: 06/28/2021] [Indexed: 12/11/2022]
Abstract
The influence of high hydrostatic pressure (HHP) at different pressure levels (0.1, 100, 200, and 300 MPa) combined with moisture regulators (MR) on the tenderness, water content, and quality of beef jerky was investigated. HHP treatment reduced the shear force (SF) of beef jerky (P < 0.05). The beef jerky treated with MR+HHP exhibited higher tenderness than the beef jerky treated only with HHP (P < 0.05). The MR+HHP samples had significantly higher moisture content than the HHP samples (P > 0.05) when the water activity was maintained at approximately 0.7. MR+HHP contributed to a shorter T21 value and a higher P21 value, which indicated an improvement in the water-binding ability of the beef muscle. Analysis of the microstructure showed that MR+HHP led to the fracture of the Z-line and destruction of the sarcomere structure. Sensory analysis showed that MR+HHP-200 samples had significantly higher tenderness and overall acceptable scores than other samples (P < 0.05).
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6
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Kim SM, Kim TK, Kim HW, Jung S, Yong HI, Choi YS. Quality Characteristics of Semi-Dried Restructured Jerky Processed Using Super-Heated Steam. Foods 2021; 10:foods10040762. [PMID: 33918496 PMCID: PMC8066036 DOI: 10.3390/foods10040762] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2021] [Revised: 03/29/2021] [Accepted: 03/31/2021] [Indexed: 11/16/2022] Open
Abstract
Moisture content and water activity play important roles in extending the shelf life of dried meat products, such as jerky. However, the commonly used hot air drying process is time-consuming, costly, and adversely affects the quality of dried meat products, warranting the development of an advanced and economical drying method. This study investigated the effect of super-heated steam (SHS) drying on the quality characteristics of semi-dried restructured jerky as a measure to prevent the excessive quality deterioration of meat products during drying. The control sample was dried using hot air, and the treatment samples were dried using SHS at different temperatures (200, 250, and 300 °C) and for different durations (90, 105, and 120 min). With increasing SHS temperature and duration, the moisture content, water activity, and residual nitrite content of the jerky were reduced. The shear force values for treatments at 200 and 250 °C were lower than those for the control. With a non-significant difference in lipid oxidation compared with the control, the overall acceptability score was the highest for the treatment at 250 °C for 120 min. In conclusion, SHS (250 °C for 120 min) drying has a potential industrial value to replace the hot air drying method.
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Affiliation(s)
- Se-Myung Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea; (S.-M.K.); (T.-K.K.); (H.I.Y.)
| | - Tae-Kyung Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea; (S.-M.K.); (T.-K.K.); (H.I.Y.)
| | - Hyun-Wook Kim
- Department of Animal Science & Biotechnology, Gyeongnam National University of Science and Technology, Jinju 52725, Korea;
| | - Samooel Jung
- Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Korea;
| | - Hae In Yong
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea; (S.-M.K.); (T.-K.K.); (H.I.Y.)
| | - Yun-Sang Choi
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea; (S.-M.K.); (T.-K.K.); (H.I.Y.)
- Correspondence: ; Tel.: +82-63-219-9387; Fax: +82-63-219-9076
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Seo Y, Lee Y, Kim S, Ha J, Choi Y, Oh H, Kim Y, Rhee MS, Yoon Y. Contamination of Clostridium perfringens in soy sauce, and quantitative microbial risk assessment for C. perfringens through soy sauce consumption. Food Sci Nutr 2021; 9:2139-2146. [PMID: 33841830 PMCID: PMC8020920 DOI: 10.1002/fsn3.2182] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2020] [Revised: 01/17/2021] [Accepted: 02/01/2021] [Indexed: 11/29/2022] Open
Abstract
The objective of this study was to conduct QMRA (quantitative microbial risk assessment) of Clostridium perfringens through soy sauce consumption. Four hundred and ninety soy sauce samples from markets were analyzed to detect C. perfringens. Temperature and time were also measured during transportation and display of soy sauce. A primary model was developed by fitting the Weibull model to the C. perfringens cell counts in soy sauce at 7-35°C, and δ (the time needed to decrease 1 log CFU/ml) and ρ (curve shape) were calculated. The parameters were analyzed, using the Exponential model (secondary model) as a function of temperature. The consumption amount and percentage of soy sauce were surveyed, and a dose-response model was searched. Using all collected data, a simulation model was prepared in the @RISK program to estimate the probability of C. perfringens foodborne illness by soy sauce consumption. C. perfringens were negative in 490 samples. Thus, the initial contamination level was estimated to be -2.9 log CFU/ml. The developed predictive models showed that C. perfringens cell counts decreased during transportation and display. The average consumption amounts, and the percentage of soy sauce were 7.81 ml and 81.2%, respectively. The simulation showed that the probability of C. perfringens foodborne illness by consumption of soy sauce was 1.7 × 10-16 per person per day. Therefore, the risk of C. perfringens by consumption of soy sauce is low in Korea.
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Affiliation(s)
- Yeongeun Seo
- Department of Food and NutritionSookmyung Women's UniversitySeoulKorea
| | - Yewon Lee
- Department of Food and NutritionSookmyung Women's UniversitySeoulKorea
| | - Sejeong Kim
- Risk Analysis Research CenterSookmyung Women's UniversitySeoulKorea
| | - Jimyeong Ha
- Risk Analysis Research CenterSookmyung Women's UniversitySeoulKorea
| | - Yukyung Choi
- Risk Analysis Research CenterSookmyung Women's UniversitySeoulKorea
| | - Hyemin Oh
- Risk Analysis Research CenterSookmyung Women's UniversitySeoulKorea
| | - Yujin Kim
- Department of Food and NutritionSookmyung Women's UniversitySeoulKorea
| | - Min Suk Rhee
- Department of BiotechnologyCollege of Life Sciences and BiotechnologyKorea UniversitySeoulKorea
| | - Yohan Yoon
- Department of Food and NutritionSookmyung Women's UniversitySeoulKorea
- Risk Analysis Research CenterSookmyung Women's UniversitySeoulKorea
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8
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Ha J, Lee J, Oh H, Kim HJ, Choi Y, Lee Y, Kim Y, Lee H, Kim S, Yoon Y. Description of Kinetic Behavior of Pathogenic Escherichia coli in Cooked Pig Trotters under Dynamic Storage Conditions Using Mathematical Equations. Food Sci Anim Resour 2020; 40:938-945. [PMID: 33305278 PMCID: PMC7713768 DOI: 10.5851/kosfa.2020.e64] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2020] [Revised: 07/10/2020] [Accepted: 07/31/2020] [Indexed: 11/09/2022] Open
Abstract
A dynamic model was developed to predict the Escherichia coli
cell counts in pig trotters at changing temperatures. Five-strain mixture of
pathogenic E. coli at 4 Log CFU/g were inoculated to cooked pig
trotter samples. The samples were stored at 10°C, 20°C, and
25°C. The cell count data was analyzed with the Baranyi model to compute
the maximum specific growth rate (μmax) (Log
CFU/g/h) and lag phase duration (LPD) (h). The kinetic
parameters were analyzed using a polynomial equation, and a dynamic model was
developed using the kinetic models. The model performance was evaluated using
the accuracy factor (Af), bias factor
(Bf), and root mean square error
(RMSE). E. coli cell counts increased
(p<0.05) in pig trotter samples at all storage temperatures
(10°C–25°C). LPD decreased (p<0.05)
and μmax increased (p<0.05) as storage
temperature increased. In addition, the value of h0
was similar at 10°C and 20°C, implying that the physiological
state was similar between 10°C and 20°C. The secondary models used
were appropriate to evaluate the effect of storage temperature on
LPD and μmax. The
developed kinetic models showed good performance with RMSE of
0.618, Bf of 1.02, and
Af of 1.08. Also, performance of the dynamic
model was appropriate. Thus, the developed dynamic model in this study can be
applied to describe the kinetic behavior of E. coli in cooked
pig trotters during storage.
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Affiliation(s)
- Jimyeong Ha
- Risk Analysis Research Center, Sookmyung Women's University, Seoul 04310, Korea
| | - Jeeyeon Lee
- Department of Food and Nutrition, Dong-eui University, Busan 47340, Korea
| | - Hyemin Oh
- Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea
| | - Hyun Jung Kim
- Research Group of Consumer Safety, Korea Food Research Institute, Jeollabuk-do 55365, Korea.,Department of Food Biotechnology, University of Science and Technology, Daejeon 34113, Korea
| | - Yukyung Choi
- Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea
| | - Yewon Lee
- Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea
| | - Yujin Kim
- Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea
| | - Heeyoung Lee
- Food Standard Research Center, Korea Food Research Institute, Jeollabuk-do 55365, Korea
| | - Sejeong Kim
- Risk Analysis Research Center, Sookmyung Women's University, Seoul 04310, Korea
| | - Yohan Yoon
- Risk Analysis Research Center, Sookmyung Women's University, Seoul 04310, Korea.,Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea
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9
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Kim SM, Kim TK, Ku SK, Kim MJ, Jung S, Yong HI, Choi YS. Quality characteristics of semi-dried restructured jerky: combined effects of duck skin gelatin and carrageenan. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2020; 62:553-564. [PMID: 32803187 PMCID: PMC7416162 DOI: 10.5187/jast.2020.62.4.553] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/19/2020] [Revised: 05/03/2020] [Accepted: 05/15/2020] [Indexed: 01/03/2023]
Abstract
The present study investigated the effects of duck skin gelatin and carrageenan
on the quality of semi-dried restructured jerky. Restructured jerky was prepared
as follows: G0 (control, without duck skin gelatin and carrageenan), G0C (0.3%
carrageenan), G0.5 (0.5% duck skin gelatin), G0.5C (0.5% duck skin gelatin and
0.3% carrageenan), G1 (1.0% duck skin gelatin), and G1C (1.0% duck skin gelatin
and 0.3% carrageenan). The moisture content was the highest for the semi-dried
restructured jerky from G0.5C and G1C groups, which showed the lowest for shear
force value (p < 0.05). The processing yield of
semi-dried restructured jerky with carrageenan was higher compared to that of
the control group (p < 0.05). The rehydration capacities
of G0.5, G0.5C, and G1C groups were significantly higher than the rehydration
capacity of the control group (p < 0.05). Water
activity, lightness, yellowness, flavor score, texture score, and overall
acceptability were the highest (p < 0.05) for the
semi-dried restructured jerky from the G1C group. No significant
(p > 0.05) difference was observed in appearance
score among restructured jerky prepared from duck skin gelatin and carrageenan.
Thus, the addition of 1.0% duck skin gelatin and 0.3% carrageenan to semi-dried
restructured jerky formulations results in the optimization of quality
characteristics.
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Affiliation(s)
- Se-Myung Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea
| | - Tae-Kyung Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea
| | - Su-Kyung Ku
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea
| | - Min Jung Kim
- Research Group of Natural Materials and Metabolism, Korea Food Research Institute, Wanju 55365, Korea
| | - Samooel Jung
- Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Korea
| | - Hae In Yong
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea
| | - Yun-Sang Choi
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea
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Kim TK, Kim HW, Lee YY, Jang HW, Kim YB, Choi YS. Quality characteristics of duck jerky: combined effects of collagen and konjac. Poult Sci 2020; 99:629-636. [PMID: 32416851 PMCID: PMC7587749 DOI: 10.3382/ps/pez561] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2019] [Accepted: 09/11/2019] [Indexed: 11/25/2022] Open
Abstract
The effects of curing solution prepared using various ratios of a combination of collagen and konjac (100/0, 80/20, 60/40, 40/60, 20/80, and 0/100) on the quality characteristics of duck jerky were investigated. The moisture, processing yield, water activity, tenderness score, and overall acceptability score of duck jerky were the highest when the ratio of added collagen and konjac was 60/40. The rehydration ratio of duck jerky increased due to the addition of collagen and konjac combinations in curing solution, and was higher for the 60/40 and 40/60 combinations than for the others. The shear force of duck jerky was the highest for the untreated jerky, and the lowest for the jerky formulated with the 60/40 combination of collagen and konjac solution. No significant differences were observed in lightness and yellowness between jerky treated with combinations of collagen and konjac. Taken together, our results indicate that addition of a combination of collagen and konjac at a 60/40 ratio results in good quality characteristics of duck jerky. Thus, we suggest that the use of combinations of collagen and konjac in duck jerky processing is beneficial for improving the quality characteristics of the jerky.
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Affiliation(s)
- Tae-Kyung Kim
- Research Group of Food Processing, Korean Food Research Institute, Wanju 55365, Republic of Korea
| | - Hyun-Wook Kim
- Department of Animal Science & Biotechnology, Gyeongnam National University of Science and Technology, Jinju 52725, Republic of Korea
| | - Yun-Yeol Lee
- Research Group of Food Processing, Korean Food Research Institute, Wanju 55365, Republic of Korea
| | - Hae Won Jang
- Research Group of Food Processing, Korean Food Research Institute, Wanju 55365, Republic of Korea
| | - Young-Boong Kim
- Research Group of Food Processing, Korean Food Research Institute, Wanju 55365, Republic of Korea
| | - Yun-Sang Choi
- Research Group of Food Processing, Korean Food Research Institute, Wanju 55365, Republic of Korea.
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