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K., and R. C. Lindsay. 1991. Volatile alkylphenols sition of beef muscle on the profile of aroma volatiles. and thiophenol in species-related characterizing Journal of Agriculture and Food Chemistry flavors of red meats. Journal of Food Science 47(4):1619–1625. 56(5):1197–1202. Elmore, S., H. E. Warren, D. S. Mottram, N. D. Scollan, Hambrecht, E., J. Eissen, D. Newman, C. H. M. Smits, M. Enser, I. Richardson, and J. D. Wood. 2004. L. A. Hartog, and M. W. A. Verstegen. 2005. Negative Comparison of the aroma volatiles and fatty acid com- effects of stress immediately before slaughter on pork positions of grilled beef muscle from Aberdeen Angus quality are aggravated by suboptimal transport and and Holstein Friesian steers fed diets based on silage lairage conditions. Journal of Animal Science

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