412
Regardless of muscle tensioning or marination treatments , aging of the carcass for 24 h ( T1 , T2 , and T3 ) produced meats with lower shear values than those from hot - boned carcasses ( T4 and T5 ) .
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Please list all entity words in the text that fit the category.Output format is "type1: word1; type2: word2". 
Option: GENE 
Text: {0} 
Answer:
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