Sensory and Physicochemical Analysis of Meat from Bovine Breeds in Different Livestock Production Systems, Pre-Slaughter Handling Conditions, and Ageing Time

Different bovine breeds and production systems are used worldwide, giving rise to differences in intrinsic and extrinsic characteristics of beef. In order to meet the consumer requirements, new approaches are currently being developed to guarantee tenderness, taste, and juiciness of beef. However, t...

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Detalles Bibliográficos
Autores principales: López-Pedrouso, María, Rodríguez-Vázquez, Raquel, Purriños, Laura, Oliván, Mamen, García-Torres, Susana, Sentandreu, Miguel Ángel, Lorenzo, José Manuel, Zapata, Carlos, Franco, Daniel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7074555/
https://www.ncbi.nlm.nih.gov/pubmed/32054070
http://dx.doi.org/10.3390/foods9020176

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7074555/
https://www.ncbi.nlm.nih.gov/pubmed/32054070
http://dx.doi.org/10.3390/foods9020176

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