Publication | Closed Access

Effects of total iron, myoglobin, hemoglobin, and lipid oxidation of uncooked muscles on livery flavor development and volatiles of cooked beef steaks

Animal PhysiologyNutritionFood QualityAnimal ScienceAnimal NutritionPhysiologyFood AnalysisEducationLivery Flavor DevelopmentCooked Beef SteaksPublic HealthMetabolismAnimal ProductionMeat QualityUncooked Muscles