https://www.selleckchem.com/pr....oducts/Dihydroartemi
The superficial location of both AW and OW carcasses cooled at a faster rate (P less then 0.01) than the deep locations. The deep location of OW carcasses had a lower pH and a more rapid (P less then 0.01) initial pH decline. Quantitative color of steaks from OW carcasses had greater mean L* (lightness; P = 0.01) and initial b* (yellowness; P less then 0.01) values. The delayed temperature decline and the accelerated pH decline of the deep location of the top round of OW carcasses occur at different rates than AW carcass
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