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

Figure 6.

Figure 6.

TBARS values of steaks in either a deoxygenated, oxygenated, or highly oxygenated state, aged for 4 or 20 d and frozen for 0, 2, 4, or 6 mo (n = 18; SEM = 0.0224).

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