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L. 2000. Protein oxidation and implications bovine muscles. Meat Science 75(3):432–442. for muscle food quality. In Antioxidants in Muscle Sherbeck, J. A., D. M. Wulf, J. B. Morgan, J. D. Tatum, Foods, edited by E. A. Decker, C. Faustman, and C. G. C. Smith, and S. N. Williams. 1995. Dietary sup- J. Lopez-Bote. New York: John Wiley & Sons. plementation of vitamin E to feedlot cattle affects Young, L. L., R. D. Reviere, and A. B. Cole. 1983. Fresh retail display properties. Journal of Food Science red meats: A place to apply modified atmospheres. 60:250–252. Food Technology 42:65–69. Smiddy, M., N. Papkovskaia, D. B. Papkovsky, and Zakrys, P. I., S. A. Hogan, M. G. O’Sullivan, P. Allan, J. P. Kerry. 2002. Use of oxygen sensors for the non- and J. P. Kerry. 2008. Effects of oxygen concentration

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