Aspects of the biochemistry of meat.
D000818:Animals; D002417:Cattle; D055598:Chemical Phenomena; D002621:Chemistry; D004044:Dietary Proteins / Q000032:analysis; D005421:Flavoring Agents; D005511:Food Handling; D006863:Hydrogen-Ion Concentration; D008460:Meat / Q000032:analysis*; D008461:Meat Products / Q000032:analysis*; D009132:Muscles / Q000032:analysis; D013649:Taste; D013696:Temperature; D014835:Volatilization
D004044:Dietary Proteins; D005421:Flavoring Agents