The Effect of Grazing Level and Ageing Time on the Physicochemical and Sensory Characteristics of Beef Meat in Organic and Conventional Production

SIMPLE SUMMARY: There is an increasing demand for meat products with high nutritional quality and produced through eco-friendly and sustainable systems, such as organic production. Therefore, in this work, it was proposed to study how the main characteristics of nutritional quality of beef are modif...

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Detalles Bibliográficos
Autores principales: Revilla, Isabel, Plaza, Javier, Palacios, Carlos
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7997255/
https://www.ncbi.nlm.nih.gov/pubmed/33673665
http://dx.doi.org/10.3390/ani11030635

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7997255/
https://www.ncbi.nlm.nih.gov/pubmed/33673665
http://dx.doi.org/10.3390/ani11030635

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