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. 2020 Jun 9;98(7):skaa193. doi: 10.1093/jas/skaa193

Figure 4.

Figure 4.

Instrumental color values for percent Oxy of steaks in either a deoxygenated, oxygenated, or highly oxygenated state and frozen for either 0, 2, 4, or 6 mo (n = 36; SEM = 0.7482).

a–c Different superscripts indicated differences within frozen storage period (P < 0.05).