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Tudanca beef provided higher fat content (P < 0.05) was less tough (P < 0.05), and was scored as more tender and juicy (P < 0.1) with higher acceptability than Limousin beef (P < 0.1).
Interestingly, cases tended to consume less beef (p = 0.04) and dairy products (p = 0.046) but ate out more often (p = 0.02) than controls (data not shown).
ciaB was found to occur with higher frequency in poultry if compared with pork (p = 0.0007), while irgA was more frequent in poultry than in beef (p = 0.007).
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Dimensions of casks for beer, ale, pork, beef, etc., p. 27 et seq.
Sensory panellists scored the optimised formulations higher than controls for tenderness and beef aroma (P < 0.05).
Herds categorized under the "other" enterprise type, had a similar risk of bTB breakdown to that of beef herds (p = 0.75), so both types were then merged to create a "non-dairy" group.
Principal component analysis gave a two-dimensional "authentic" beef region (p = 0.001) against which further spectra could be compared.
Body composition, measured at week 15, showed a trend to increased lean body mass in the herring-fed mice in comparison with the beef-fed (p-value = 0.050).
Dimensions and capacity of beef and pork barrels, p. 209.
Louisiana: Digest of Statutes, vol. 2, 1870; beef and pork barrels, p. 38, § 28.
South Carolina: Gen. St.; flour barrels, p. 275; beef barrels, Id. 279; staves and shingles, Id. 280.
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