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Tenderness classification of beef: IV. Effect of USDA quality grade on the palatability of "tender" beef longissimus when cooked well done. |
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| Authors: | T L Wheeler S D Shackelford M Koohmaraie |
| Affiliation: | Roman L. Hruska U.S. Meat Animal Research Center, ARS, USDA, Clay Center, NE 68933-0166, USA. wheeler@email.marc.usda.gov |
| Abstract: | |
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