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Assessment of volatile compounds, neutral and polar lipid fatty acids of four beef muscles from USDA Choice and Select graded carcasses and their relationships with consumer palatability scores and intramuscular fat content

Animal PhysiologyNutritionVolatile CompoundsFood QualityAnimal NutritionAnimal SciencePhysiologyFeed AdditiveEducationUsda ChoicePublic HealthMetabolismMeat QualityBeef Muscles