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Aging conditions, lighting, and muscle all impact oxidation rates of beef. Beef steaks (n = 114) produced from the biceps femoris (n = 38) were aged for 16 d in either wet or dry conditions. Understanding the oxidation process helps consumers differentiate between safe and potentially spoiled beef.
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Factors such as temperature, light exposure, and packaging methods can accelerate this oxidation. Dec 19, 2011 · however, it can also promote lipid oxidation and sensory changes. The aim of this study was to compare the quality of beef steaks displayed under different levels of oxygen. Jan 9, 2021 · the present findings indicate that ar can minimize lipid oxidation and undesirable changes in meat color during storage, and they can be used to optimize the composition of.
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