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D. Mottram, D. S., R. A. Edwards, and H. J. H. MacFie. Crouse. 1989. Influence of phospholipid content and 1982. A comparison of the flavor volatiles from fatty acid composition of individual phospholipids in cooked beef and pork meat systems. Journal of the muscle from bison, Herford and Brahman steers on Science of Food and Agriculture 33:934–944. flavor. Journal of Food Science 54:521–526. Nelson, M. L., D. J. Marks, J. Busboom, J. Cronrath, and Lawrie, R.A. 2002. The eating quality of meat. In Meat L. Falen. 2004. Effects of supplemental fat on growth Science, 5th Ed. New York: Pergamon Press. performance and quality of beef from steers fed bar- Lampe, J. F., T. J. Baas, and J. W. Mabry. 2006. ley-potato product finishing diets. I. Feedlot perfor- Comparison of grain sources for swine diets and their mance, carcass traits, appearance, water binding,

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