Influence of Ageing Time and Method on Beef Quality and Safety

The effectiveness of dry ageing with regard to retaining meat quality is still subject to debate. At 4 d post mortem, samples of boneless strip loins were excised from young Charolais carcasses and then stored for a further 26 d in a cooler, either vacuum-packaged (VP) or dried-aged (DA). Loin sampl...

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Detalles Bibliográficos
Autores principales: Khazzar, Sara, Segato, Severino, Riuzzi, Giorgia, Serva, Lorenzo, Garbin, Elisabetta, Gerardi, Gabriele, Tenti, Sandro, Mirisola, Massimo, Catellani, Paolo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10486688/
https://www.ncbi.nlm.nih.gov/pubmed/37685182
http://dx.doi.org/10.3390/foods12173250

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10486688/
https://www.ncbi.nlm.nih.gov/pubmed/37685182
http://dx.doi.org/10.3390/foods12173250

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