Impacts of Stepwise Aging/Freezing Process and Repeated Freezing on Meat Quality, Physicochemical and Biochemical Properties, and Sensory Attributes of Beef Loins by Brad Kim, Dong-Jin Shin, Jinkyu Seo, Madison Romanyk, Saud Ur Rehman

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Environmental Enrichment Has Minimal Impact on Fresh and Processed Meat Quality of Turkeys by Brad Kim, Marisa Erasmus, Melinda Dennis, Stacy M Scramlin Zuelly, Yiru Dong, Yufei Guo

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Role of postmortem bioenergetics in beef colour chemistry by Ranjith Ramanathan, Morgan Denzer, Frank Kiyimba, Keayla Harr, Surendranath P. Suman, Melvin Hunt, Morgan Pfeiffer, Gretchen G. Mafi, Yuan H. Brad Kim

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All-Trans Retinoic Acid Drives Development Phase- Specific Response to Adipogenic and Myogenic Processes in Bovine Skeletal Muscle-Derived Cells by Brad Kim, DongQiao Peng, HongGu Lee, JinSoo Park, JunHee Lee, Steve B Smith, WonSeob Kim, XueCheng Jin

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