Effect of Aging Time on Meat Quality of Longissimus Dorsi from Yunling Cattle: A New Hybrid Beef Cattle

SIMPLE SUMMARY: Beef is in great demand in many countries. Consumers are more inclined to buy beef with good tenderness, color, flavor, and healthy fatty acid composition. Beef that has been aged is often more suitable for cooking and processing. A research gap exists regarding the analysis of meat...

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Detalles Bibliográficos
Autores principales: Fan, Yongliang, Han, Ziyin, ARBAB, Abdelaziz Adam Idriss, Yang, Yi, Yang, Zhangping
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7602736/
https://www.ncbi.nlm.nih.gov/pubmed/33081174
http://dx.doi.org/10.3390/ani10101897

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7602736/
https://www.ncbi.nlm.nih.gov/pubmed/33081174
http://dx.doi.org/10.3390/ani10101897

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