Table 3.

Mean values of lipid oxidation^* for top round steaks (n = 32) of average and oversized carcasses over a 4-d simulated retail display

	Day of retail evaluation
	0	1	2	3	4	SEM
Average	0.17c	0.29b	0.36b x	0.56a x	0.64a x	0.04
Oversized	0.10	0.20	0.20y	0.23y	0.27y	0.04

^*mg malondialdehyde/kg meat.

^abcWithin a carcass weight, means without common superscripts differ (P < 0.05).

^xyWithin a day, means without a common superscript differ (P < 0.05).