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Effect of aging time in vacuum on tenderness, and color and lipid stability of beef from mature cows during display in high oxygen atmosphere package

Animal PhysiologyNutritionAnimal ScienceAnimal NutritionMature CowsLivestock ProductionAgricultural EconomicsEducationLipid StabilityPublic HealthFood QualityAnimal ProductionMeat QualityHigh OxygenMeat Packaging