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afs-60516	doi.org	https://doi.org/10.1097/00041433-199702000-00001
afs-60516	doi.org	https://doi.org/10.1016/j.meatsci.2010.09.003
afs-60516	doi.org	https://doi.org/10.1186/1475-2891-9-10
afs-60516	doi.org	https://doi.org/10.1080/01652176.1997.9694767
afs-60516	doi.org	https://doi.org/10.1051/animres:2004003
afs-60516	doi.org	https://doi.org/10.1007/bf00595734
afs-60516	doi.org	https://doi.org/10.1071/ar98191
afs-60516	doi.org	https://doi.org/10.1016/j.meatsci.2005.04.022
afs-60516	doi.org	https://doi.org/10.1016/s0309-1740(99)00069-8
afs-60516	doi.org	https://doi.org/10.1016/0309-1740(89)90073-9
afs-60516	doi.org	https://doi.org/10.2527/1995.7351271x
afs-60516	doi.org	https://doi.org/10.1016/j
afs-60516	doi.org	https://doi.org/10.1002/jsfa.4715
afs-60516	doi.org	https://doi.org/10.2527/jas.2010-3795
afs-60516	doi.org	https://doi.org/10.2478/v10220-012-0007-5
afs-60516	doi.org	https://doi.org/10.1016/j.meatsci.2005.03.003
afs-60516	doi.org	https://doi.org/10.1016/j.nutres.2013.01.007
afs-60516	doi.org	https://doi.org/10.2527/2001.79123062x
afs-60516	doi.org	https://doi.org/10.1016/s0040-8166(96)80055-3
afs-60516	doi.org	https://doi.org/10.1016/j
afs-60516	doi.org	https://doi.org/10.1016/s0309-1740(03)00160-8
afs-60516	doi.org	https://doi.org/10.2527/2002.8051202x
afs-60516	doi.org	https://doi.org/10.2527/1994.724857x
afs-60516	doi.org	https://doi.org/10.1111/j.1365-2621.1990.tb06004.x
afs-60516	doi.org	https://doi.org/10.5713/ajas.2009.r.10
afs-60516	doi.org	https://doi.org/10.5539/jfr.v3n6p146
afs-60516	doi.org	https://doi.org/10.1016/0003-2697(78)90342-1
afs-60516	doi.org	https://doi.org/10.3168/jds.s0022-0302(91)78551-2
afs-60516	doi.org	https://doi.org/10.1016/j.meatsci.2009.12.025
afs-60516	doi.org	https://doi.org/10.2527/2005.831196x
afs-60516	doi.org	https://doi.org/10.1111
afs-60516	doi.org	https://doi.org/10.1079/bjn19970134
afs-60516	doi.org	https://doi.org/10.5713/ajas.2011.11462