<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2007-1124</journal-id>
<journal-title><![CDATA[Revista mexicana de ciencias pecuarias]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. mex. de cienc. pecuarias]]></abbrev-journal-title>
<issn>2007-1124</issn>
<publisher>
<publisher-name><![CDATA[Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2007-11242016000200253</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Comparación de suadero de los Estados Unidos de América y de México con y sin tratamiento de marinación]]></article-title>
<article-title xml:lang="en"><![CDATA[Comparison of rose meat from the U.S. and Mexico with and without marination]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Huerta-Leidenz]]></surname>
<given-names><![CDATA[Nelson]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Rubio Lozano]]></surname>
<given-names><![CDATA[María Salud]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Dixon]]></surname>
<given-names><![CDATA[Cheyenne]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Valdez]]></surname>
<given-names><![CDATA[Alejandra]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Belk]]></surname>
<given-names><![CDATA[Keith]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Howard]]></surname>
<given-names><![CDATA[Scott]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ruíz López]]></surname>
<given-names><![CDATA[Franciso Alejandro]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,U.S. Meat Export Federation  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Nacional Autónoma de México FMVZ ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,U.S. Meat Export Federation  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>U.S.A</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Colorado State University Center for Meat Safety and Quality ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>USA</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>06</month>
<year>2016</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>06</month>
<year>2016</year>
</pub-date>
<volume>7</volume>
<numero>2</numero>
<fpage>253</fpage>
<lpage>262</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-11242016000200253&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-11242016000200253&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-11242016000200253&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN El objetivo de este estudio fue evaluar las características sensoriales, la suavidad y la pérdida durante el cocinado del suadero marinado (MR) y sin marinar (NM) procedente de México y EE.UU. El suadero se comparó con la arrachera, ya que ésta es un corte muy demandado en forma marinada por el consumidor mexicano. Se usaron dos métodos de cocinado, uno a la parrilla (en seco) y otro al horno (con humedad). El marinado del suadero y la arrachera disminuyó la fuerza de cizalla (WBSF) (P&lt;0.05), con excepción del suadero procedente de EE.UU. cocinado a la parrilla. La arrachera marinada fue más suave que el suadero (P&lt;0.05) independientemente del país de origen, del método de cocinado o de si estuvo o no marinado. El suadero no marinado de EE.UU. fue más suave que el de México (P&lt;0.05); sin embargo, una vez marinados no hubo diferencias en la suavidad del suadero en función al país de origen (P&gt;0.05). El panel de consumidores calificó al suadero marinado mejor en aroma, jugosidad, sabor, textura y aceptación general que el no marinado (P&lt;0.05). El suadero marinado fue más suave cuando se cocinó en el horno con humedad, que cuando se hizo en seco en la parrilla (P&lt;0.05). Los resultados de este estudio indican que el marinado mejora la suavidad del suadero y que el cocinado con humedad produce valores de WBSF menores que el cocinado en parrilla.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT The objective of this study was to evaluate the functional properties, sensory characteristics, mechanical tenderness and cook loss of non-marinated (NM) and marinated (MR) rose meat from U.S. and Mexico. Rose meat was compared to inside skirt as this cut is in high demand in marinated applications merchandised in Mexico. Cook loss and Warner-Bratzler shear force (WBSF) of rose meat and inside skirt were evaluated following grilling and moist heat oven-cookery. Marinating rose meat and inside skirt decreased WBSF of all samples (P&lt;0.05), except rose meat from the U.S. that was grilled. Marinated inside skirt was more tender than rose meat (P&lt;0.05) regardless of country of origin, cookery method or marinade. Non-marinated rose meat from the U.S. was more tender than rose meat from Mexico (P&lt;0.05); however, no difference in WBSF was found between marinated rose meat based on country-of-origin (P&gt;0.05). Consumers rated marinated rose meat higher than non-marinated rose meat for aroma, juiciness, flavor, texture, and overall acceptance (P&lt;0.05). Marinated rose meat was more tender when cooked using moist heat (wet-oven) than when grilled (P&lt;0.05). Results of this study indicate that marinade improved the tenderness of rose meat and oven cooking of marinated rose meat produces lower WBSF values than grilling.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Suadero]]></kwd>
<kwd lng="es"><![CDATA[Arrachera]]></kwd>
<kwd lng="es"><![CDATA[Marinado]]></kwd>
<kwd lng="es"><![CDATA[México]]></kwd>
<kwd lng="es"><![CDATA[EE.UU]]></kwd>
<kwd lng="en"><![CDATA[Rose meat]]></kwd>
<kwd lng="en"><![CDATA[Inside skirt]]></kwd>
<kwd lng="en"><![CDATA[Marinating]]></kwd>
<kwd lng="en"><![CDATA[U.S.A.]]></kwd>
<kwd lng="en"><![CDATA[México]]></kwd>
</kwd-group>
</article-meta>
</front><back>
<ref-list>
<ref id="B1">
<nlm-citation citation-type="journal">
<article-title xml:lang=""><![CDATA[Methods of meat texture measurement viewed from the background of factors affecting tenderness]]></article-title>
<person-group person-group-type="author">
<name>
<surname><![CDATA[Szczesniak]]></surname>
<given-names><![CDATA[AS]]></given-names>
</name>
<name>
<surname><![CDATA[Jorgeson]]></surname>
<given-names><![CDATA[KW]]></given-names>
</name>
</person-group>
<source><![CDATA[Adv Food Res]]></source>
<year>1965</year>
<volume>14</volume>
<page-range>33-165</page-range></nlm-citation>
</ref>
<ref id="B2">
<nlm-citation citation-type="journal">
<article-title xml:lang=""><![CDATA[le proteinases and meat aging]]></article-title>
<person-group person-group-type="author">
<name>
<surname><![CDATA[Koohmaraie]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
</person-group>
<source><![CDATA[Meat Sci]]></source>
<year>1994</year>
<volume>36</volume>
<page-range>93-104</page-range></nlm-citation>
</ref>
<ref id="B3">
<nlm-citation citation-type="journal">
<article-title xml:lang=""><![CDATA[Effects of postmortem aging and USDA quality grade on Warner-Bratzler shear force values of seventeen individual beef muscles]]></article-title>
<person-group person-group-type="author">
<name>
<surname><![CDATA[Gruber]]></surname>
<given-names><![CDATA[SL]]></given-names>
</name>
<name>
<surname><![CDATA[Tatum]]></surname>
<given-names><![CDATA[JD]]></given-names>
</name>
<name>
<surname><![CDATA[Scanga]]></surname>
<given-names><![CDATA[JA]]></given-names>
</name>
<name>
<surname><![CDATA[Chapman]]></surname>
<given-names><![CDATA[PL]]></given-names>
</name>
<name>
<surname><![CDATA[Smith]]></surname>
<given-names><![CDATA[GC]]></given-names>
</name>
<name>
<surname><![CDATA[Belk]]></surname>
<given-names><![CDATA[KE]]></given-names>
</name>
</person-group>
<source><![CDATA[J Anim Sci]]></source>
<year>2006</year>
<volume>84</volume>
<page-range>3387-96</page-range></nlm-citation>
</ref>
<ref id="B4">
<nlm-citation citation-type="journal">
<article-title xml:lang=""><![CDATA[Variation in palatability and biochemical traits within and among eleven beef muscles]]></article-title>
<person-group person-group-type="author">
<name>
<surname><![CDATA[Rhee]]></surname>
<given-names><![CDATA[MS]]></given-names>
</name>
<name>
<surname><![CDATA[Wheeler]]></surname>
<given-names><![CDATA[TL]]></given-names>
</name>
<name>
<surname><![CDATA[Shackelford]]></surname>
<given-names><![CDATA[SD]]></given-names>
</name>
<name>
<surname><![CDATA[Koohmaraie]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
</person-group>
<source><![CDATA[J Anim Sci]]></source>
<year>2004</year>
<volume>83</volume>
<page-range>534-50</page-range></nlm-citation>
</ref>
<ref id="B5">
<nlm-citation citation-type="journal">
<article-title xml:lang=""><![CDATA[Genomic approaches to economic trait loci and tissue expression profiling: application to muscle biochemistry and beef quality]]></article-title>
<person-group person-group-type="author">
<name>
<surname><![CDATA[Eggen]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[Hocquettte]]></surname>
<given-names><![CDATA[JF]]></given-names>
</name>
</person-group>
<source><![CDATA[Meat Sci]]></source>
<year>2004</year>
<volume>66</volume>
<page-range>1-9</page-range></nlm-citation>
</ref>
<ref id="B6">
<nlm-citation citation-type="journal">
<article-title xml:lang=""><![CDATA[Marinating of beef for enhancement]]></article-title>
<person-group person-group-type="author">
<name>
<surname><![CDATA[Brooks]]></surname>
<given-names><![CDATA[C]]></given-names>
</name>
</person-group>
<source><![CDATA[Beef Facts]]></source>
<year>2007</year>
<publisher-name><![CDATA[National Cattlemen's Association]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B7">
<nlm-citation citation-type="journal">
<article-title xml:lang=""><![CDATA[National Meat Case Study 2004: Product labeling information, branding, and packaging trends]]></article-title>
<person-group person-group-type="author">
<name>
<surname><![CDATA[Reicks]]></surname>
<given-names><![CDATA[AL]]></given-names>
</name>
<name>
<surname><![CDATA[Brooks]]></surname>
<given-names><![CDATA[JC]]></given-names>
</name>
<name>
<surname><![CDATA[Kelly]]></surname>
<given-names><![CDATA[JM]]></given-names>
</name>
<name>
<surname><![CDATA[Kuecker]]></surname>
<given-names><![CDATA[WG]]></given-names>
</name>
<name>
<surname><![CDATA[Boillot]]></surname>
<given-names><![CDATA[K]]></given-names>
</name>
<name>
<surname><![CDATA[Irion]]></surname>
<given-names><![CDATA[R]]></given-names>
</name>
<name>
<surname><![CDATA[Miller]]></surname>
<given-names><![CDATA[MF]]></given-names>
</name>
</person-group>
<source><![CDATA[J Anim Sci]]></source>
<year>2008</year>
<volume>86</volume>
<page-range>3593-9</page-range></nlm-citation>
</ref>
<ref id="B8">
<nlm-citation citation-type="journal">
<article-title xml:lang=""><![CDATA[Identifying muscle and processing combinations suitable for use as beef for fajitas]]></article-title>
<person-group person-group-type="author">
<name>
<surname><![CDATA[Huerta-Montauti]]></surname>
<given-names><![CDATA[D]]></given-names>
</name>
<name>
<surname><![CDATA[Miller]]></surname>
<given-names><![CDATA[RK]]></given-names>
</name>
<name>
<surname><![CDATA[Schuehle Pfeiffer]]></surname>
<given-names><![CDATA[CE]]></given-names>
</name>
<name>
<surname><![CDATA[Pfeiffer]]></surname>
<given-names><![CDATA[KD]]></given-names>
</name>
<name>
<surname><![CDATA[Nicholson]]></surname>
<given-names><![CDATA[KL]]></given-names>
</name>
<name>
<surname><![CDATA[Osburn]]></surname>
<given-names><![CDATA[WN]]></given-names>
</name>
<name>
<surname><![CDATA[Savell]]></surname>
<given-names><![CDATA[JW]]></given-names>
</name>
</person-group>
<source><![CDATA[Meat Sci]]></source>
<year>2008</year>
<volume>80</volume>
<page-range>259-71</page-range></nlm-citation>
</ref>
<ref id="B9">
<nlm-citation citation-type="journal">
<article-title xml:lang=""><![CDATA[Effects of zilpaterol hydrochloride and zilpaterol hydrochloride withdrawal time on beef carcass cutability, composition and tenderness]]></article-title>
<person-group person-group-type="author">
<name>
<surname><![CDATA[Shook]]></surname>
<given-names><![CDATA[JN]]></given-names>
</name>
<name>
<surname><![CDATA[Vanoverbeke]]></surname>
<given-names><![CDATA[DL]]></given-names>
</name>
<name>
<surname><![CDATA[Kinman]]></surname>
<given-names><![CDATA[LA]]></given-names>
</name>
<name>
<surname><![CDATA[Krehbiel]]></surname>
<given-names><![CDATA[CR]]></given-names>
</name>
<name>
<surname><![CDATA[Holland]]></surname>
<given-names><![CDATA[BP]]></given-names>
</name>
<name>
<surname><![CDATA[Streeter]]></surname>
<given-names><![CDATA[MN]]></given-names>
</name>
<name>
<surname><![CDATA[Yates]]></surname>
<given-names><![CDATA[DA]]></given-names>
</name>
<name>
<surname><![CDATA[Hilton]]></surname>
<given-names><![CDATA[GG]]></given-names>
</name>
</person-group>
<source><![CDATA[J Anim Sci]]></source>
<year>2009</year>
<volume>87</volume>
<page-range>3677-85</page-range></nlm-citation>
</ref>
<ref id="B10">
<nlm-citation citation-type="journal">
<article-title xml:lang=""><![CDATA[Effects of feeding zilpaterol hydrochloride for twenty to forty days on carcass cutability and subprimal yield of calf-fed Holstein steers]]></article-title>
<person-group person-group-type="author">
<name>
<surname><![CDATA[Vanoverbeke]]></surname>
<given-names><![CDATA[DL]]></given-names>
</name>
<name>
<surname><![CDATA[Hilton]]></surname>
<given-names><![CDATA[GG]]></given-names>
</name>
</person-group>
<source><![CDATA[J Anim Sci]]></source>
<year>2009</year>
<volume>87</volume>
<page-range>3722-9</page-range></nlm-citation>
</ref>
<ref id="B11">
<nlm-citation citation-type="journal">
<article-title xml:lang=""><![CDATA[Effect of zilpaterol hydrochloride supplementation on cutability and subprimal yields of beef steer carcasses]]></article-title>
<person-group person-group-type="author">
<name>
<surname><![CDATA[Hilton]]></surname>
<given-names><![CDATA[GG]]></given-names>
</name>
<name>
<surname><![CDATA[Garmyn]]></surname>
<given-names><![CDATA[AJ]]></given-names>
</name>
<name>
<surname><![CDATA[Lawrence]]></surname>
<given-names><![CDATA[TE]]></given-names>
</name>
<name>
<surname><![CDATA[Miller]]></surname>
<given-names><![CDATA[MF]]></given-names>
</name>
<name>
<surname><![CDATA[Brooks]]></surname>
<given-names><![CDATA[JC]]></given-names>
</name>
<name>
<surname><![CDATA[Montgomery]]></surname>
<given-names><![CDATA[TH]]></given-names>
</name>
</person-group>
<source><![CDATA[J Anim Sci]]></source>
<year>2010</year>
<volume>88</volume>
<page-range>1817-22</page-range></nlm-citation>
</ref>
<ref id="B12">
<nlm-citation citation-type="journal">
<article-title xml:lang=""><![CDATA[Palatability of beef skirt steaks as influenced by sex class, anatomical location and blade tenderization]]></article-title>
<person-group person-group-type="author">
<name>
<surname><![CDATA[Recio]]></surname>
<given-names><![CDATA[HA]]></given-names>
</name>
<name>
<surname><![CDATA[Fradella]]></surname>
<given-names><![CDATA[C]]></given-names>
</name>
<name>
<surname><![CDATA[Cross]]></surname>
<given-names><![CDATA[HR]]></given-names>
</name>
<name>
<surname><![CDATA[Smith]]></surname>
<given-names><![CDATA[GC]]></given-names>
</name>
<name>
<surname><![CDATA[Savell]]></surname>
<given-names><![CDATA[JW]]></given-names>
</name>
</person-group>
<source><![CDATA[J Food Sci]]></source>
<year>1988</year>
<volume>53</volume>
<page-range>1628-30</page-range></nlm-citation>
</ref>
<ref id="B13">
<nlm-citation citation-type="">
<collab>AMSA. American Meat Science Association</collab>
<collab>National Livestock and Meat Board</collab>
<source><![CDATA[Research guidelines for cookery, sensory evaluation and instrumental tenderness measurements of fresh meat]]></source>
<year>1995</year>
<publisher-loc><![CDATA[Chicago, IL ]]></publisher-loc>
</nlm-citation>
</ref>
<ref id="B14">
<nlm-citation citation-type="journal">
<article-title xml:lang=""><![CDATA[An analysis of variance test for normality (Complete samples)]]></article-title>
<person-group person-group-type="author">
<name>
<surname><![CDATA[Shapiro]]></surname>
<given-names><![CDATA[SS]]></given-names>
</name>
<name>
<surname><![CDATA[Wilk]]></surname>
<given-names><![CDATA[MB]]></given-names>
</name>
</person-group>
<source><![CDATA[Biometrika]]></source>
<year>1965</year>
<volume>52</volume>
<page-range>591-611</page-range></nlm-citation>
</ref>
<ref id="B15">
<nlm-citation citation-type="journal">
<article-title xml:lang=""><![CDATA[Small sample inference for fixed effects from restricted maximum likelihood]]></article-title>
<person-group person-group-type="author">
<name>
<surname><![CDATA[Kenward]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
<name>
<surname><![CDATA[Roger]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
</person-group>
<source><![CDATA[Biometrics]]></source>
<year>1997</year>
<volume>53</volume>
<page-range>983-97</page-range></nlm-citation>
</ref>
<ref id="B16">
<nlm-citation citation-type="book">
<collab>SAS Institute Inc.</collab>
<source><![CDATA[Base SAS&amp;reg; 9.3 Procedures Guide: Statistical Procedures]]></source>
<year>2012</year>
<edition>Third</edition>
<publisher-loc><![CDATA[Cary, NC ]]></publisher-loc>
<publisher-name><![CDATA[SAS Institute Inc.]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B17">
<nlm-citation citation-type="journal">
<article-title xml:lang=""><![CDATA[Calcium chloride injection and degree of doneness effects on the sensory characteristics of beef inside round roasts]]></article-title>
<person-group person-group-type="author">
<name>
<surname><![CDATA[Milligan]]></surname>
<given-names><![CDATA[SD]]></given-names>
</name>
<name>
<surname><![CDATA[Miller]]></surname>
<given-names><![CDATA[MF]]></given-names>
</name>
<name>
<surname><![CDATA[Oats]]></surname>
<given-names><![CDATA[CN]]></given-names>
</name>
<name>
<surname><![CDATA[Ramsey]]></surname>
<given-names><![CDATA[CB]]></given-names>
</name>
</person-group>
<source><![CDATA[J Anim Sci]]></source>
<year>1997</year>
<volume>75</volume>
<page-range>668-72</page-range></nlm-citation>
</ref>
<ref id="B18">
<nlm-citation citation-type="journal">
<article-title xml:lang=""><![CDATA[Enhancing palatability traits in beef chuck muscles]]></article-title>
<person-group person-group-type="author">
<name>
<surname><![CDATA[Molina]]></surname>
<given-names><![CDATA[ME]]></given-names>
</name>
<name>
<surname><![CDATA[Johnson]]></surname>
<given-names><![CDATA[DD]]></given-names>
</name>
<name>
<surname><![CDATA[West]]></surname>
<given-names><![CDATA[RL]]></given-names>
</name>
<name>
<surname><![CDATA[Gwartney]]></surname>
<given-names><![CDATA[BL]]></given-names>
</name>
</person-group>
<source><![CDATA[Meat Science]]></source>
<year>2005</year>
<volume>71</volume>
<page-range>52-61</page-range></nlm-citation>
</ref>
<ref id="B19">
<nlm-citation citation-type="journal">
<article-title xml:lang=""><![CDATA[Consumer acceptance of calcium chloride-marintated top loin steaks]]></article-title>
<person-group person-group-type="author">
<name>
<surname><![CDATA[Carr]]></surname>
<given-names><![CDATA[MA]]></given-names>
</name>
<name>
<surname><![CDATA[Crockett]]></surname>
<given-names><![CDATA[KL]]></given-names>
</name>
<name>
<surname><![CDATA[Ramsey]]></surname>
<given-names><![CDATA[CB]]></given-names>
</name>
<name>
<surname><![CDATA[Miller]]></surname>
<given-names><![CDATA[MF]]></given-names>
</name>
</person-group>
<source><![CDATA[J Anim Sci]]></source>
<year>2004</year>
<volume>82</volume>
<page-range>1471-4</page-range></nlm-citation>
</ref>
<ref id="B20">
<nlm-citation citation-type="journal">
<article-title xml:lang=""><![CDATA[Effects of postmortem injection time, injection level, and concentration of calcium chloride on beef quality traits]]></article-title>
<person-group person-group-type="author">
<name>
<surname><![CDATA[Wheeler]]></surname>
<given-names><![CDATA[TL]]></given-names>
</name>
<name>
<surname><![CDATA[Koohmaraie]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
<name>
<surname><![CDATA[Lansdell]]></surname>
<given-names><![CDATA[JL]]></given-names>
</name>
<name>
<surname><![CDATA[Siragusa]]></surname>
<given-names><![CDATA[GR]]></given-names>
</name>
<name>
<surname><![CDATA[Miller]]></surname>
<given-names><![CDATA[MF]]></given-names>
</name>
</person-group>
<source><![CDATA[J Anim Sci]]></source>
<year>1993</year>
<volume>71</volume>
<page-range>2965-74</page-range></nlm-citation>
</ref>
<ref id="B21">
<nlm-citation citation-type="journal">
<article-title xml:lang=""><![CDATA[Palatability of bison semimembranosus and effects of marination]]></article-title>
<person-group person-group-type="author">
<name>
<surname><![CDATA[Dhanda]]></surname>
<given-names><![CDATA[JS]]></given-names>
</name>
<name>
<surname><![CDATA[Pegg]]></surname>
<given-names><![CDATA[RB]]></given-names>
</name>
<name>
<surname><![CDATA[Janz]]></surname>
<given-names><![CDATA[JAM]]></given-names>
</name>
<name>
<surname><![CDATA[Aalhus]]></surname>
<given-names><![CDATA[JL]]></given-names>
</name>
<name>
<surname><![CDATA[Shand]]></surname>
<given-names><![CDATA[PJ]]></given-names>
</name>
</person-group>
<source><![CDATA[Meat Sci]]></source>
<year>2002</year>
<volume>62</volume>
<page-range>19-26</page-range></nlm-citation>
</ref>
<ref id="B22">
<nlm-citation citation-type="journal">
<article-title xml:lang=""><![CDATA[Beef customer satisfaction: USDA quality grade and marination effects on consumer evaluation of top round steaks]]></article-title>
<person-group person-group-type="author">
<name>
<surname><![CDATA[Behrends]]></surname>
<given-names><![CDATA[JM]]></given-names>
</name>
<name>
<surname><![CDATA[Goodson]]></surname>
<given-names><![CDATA[KJ]]></given-names>
</name>
<name>
<surname><![CDATA[Koohmaraie]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
<name>
<surname><![CDATA[Shackelford]]></surname>
<given-names><![CDATA[SD]]></given-names>
</name>
<name>
<surname><![CDATA[Wheeler]]></surname>
<given-names><![CDATA[TL]]></given-names>
</name>
<name>
<surname><![CDATA[Morgan]]></surname>
<given-names><![CDATA[WW]]></given-names>
</name>
</person-group>
<source><![CDATA[J Anim Sci]]></source>
<year>2005</year>
<volume>83</volume>
<page-range>662-70</page-range></nlm-citation>
</ref>
</ref-list>
</back>
</article>
