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Farouk, M. M., S. X. Zhang, and T. Cummings. 2005c. Kim, J. S., J. S. Godber, and W. Prinaywiwatkul. 2000. Effect of muscle-fiber/fiber-bundle alignment on Restructured beef roasts containing rice bran oil and physical and sensory properties of restructured beef fiber influences cholesterol oxidation and nutritional steaks. Journal of Muscle Foods 16:256–273. profile. Journal of Muscle Foods 11:111–127. Farouk, M. M., M. Beggan, I. I. Hafejee, C. Freke, and Kolle, B. K., D. R. McKenna, and J. W. Savell. 2004. A. E. D. Bekhit. 2007. Manufacturing functionality of Methods to increase tenderness of individual muscles chilled venison and beef. Journal of Food Quality from beef rounds when cooked with dry or moist heat. 30:764–782. Meat Science 68:145–154. FFT. 2007. Food for thought: The processed meat Kotula, A. W., B. W

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