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M. C. Hunt, J. C. Acton, R. C. Benedict, C. R. Calkins, D. P. Cornforth, L. E. Jeremiah, D. P. Olson, C. P. Salm, J. W. Savell and S. D. Shivas, “Guidelines for Meat Color Evaluation,” American Meat Science Association and National Live Stock and Meat Board, Chicago, USA, No. 191, pp. 1-12.

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