Cargando…
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...
| Autores principales: | , , , , , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
PAGEPress Publications, Pavia, Italy
2019
|
| Materias: | |
| 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 |