| Authors: |
Woerner DR; 1 Center for Meat Safety and Quality, Department of Animal Sciences, Colorado State University, 1171 Campus Delivery, Fort Collins, Colorado 80523 (ORCID: http://orcid.org/0000-0002-0761-0720 [J.N.M.])., Geornaras I; 1 Center for Meat Safety and Quality, Department of Animal Sciences, Colorado State University, 1171 Campus Delivery, Fort Collins, Colorado 80523 (ORCID: http://orcid.org/0000-0002-0761-0720 [J.N.M.])., Martin JN; 1 Center for Meat Safety and Quality, Department of Animal Sciences, Colorado State University, 1171 Campus Delivery, Fort Collins, Colorado 80523 (ORCID: http://orcid.org/0000-0002-0761-0720 [J.N.M.])., Belk KE; 1 Center for Meat Safety and Quality, Department of Animal Sciences, Colorado State University, 1171 Campus Delivery, Fort Collins, Colorado 80523 (ORCID: http://orcid.org/0000-0002-0761-0720 [J.N.M.])., Acuff GR; 2 Department of Nutrition and Food Science, 2253 TAMU, Texas A&M University, College Station, Texas 77843-2253; and., Dickson JS; 3 Department of Animal Science, 2372 Kildee, 806 Stange Road, Iowa State University, Ames, Iowa 50011, USA. |
