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    Evaluation of animal age and muscle type on beef log juice colour and residual GOT activity when cooked to target end-point temperature of 79.4 degrees C

    Evaluation of animal age and muscle type on beef log juice colour and residual GOT activity when cooked to target end-point temperature of 79.4 degrees C by Sentr, S.D, Young, L.L, Lyon, B.G, Lyon, C.E

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