Microbiological, rheological and physical-chemical characteristics of bovine meat subjected to a prolonged ageing period

The aim of this study was to evaluate the effects of a long ageing period on the microbiological, rheological and physicalchemical characteristics of bovine beef. For the trial n. 3 Marchigiana bovine breed (live weight of 760 kg approximately), slaughtered at 34 months were chosen and the loin musc...

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Detalles Bibliográficos
Autores principales: Smaldone, Giorgio, Marrone, Raffaele, Vollano, Lucia, Peruzy, Maria Francesca, Barone, Carmela Maria Assunta, Ambrosio, Rosa Luisa, Anastasio, Aniello
Formato: Online Artículo Texto
Lenguaje:English
Publicado: PAGEPress Publications, Pavia, Italy 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6784598/
https://www.ncbi.nlm.nih.gov/pubmed/31632927
http://dx.doi.org/10.4081/ijfs.2019.8100

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6784598/
https://www.ncbi.nlm.nih.gov/pubmed/31632927
http://dx.doi.org/10.4081/ijfs.2019.8100

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