# Impact of myoglobin oxygenation state prior to frozen storage on color stability of thawed beef steaks through retail display

> Research article (Meat Science, 2020) · cited 39× · AI/ML

**Wikidata**: [openalex:W3040876505](https://www.wikidata.org/wiki/openalex:W3040876505)  
**Source**: https://4ort.xyz/entity/impact-of-myoglobin-oxygenation-state-prior-to-frozen-storage-on-color-stability-of-thawed-beef-steaks-through-retail-di