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Effect of Breeding Techniques and Prolonged Post Dry Aging Maturation Process on Biomolecule Levels in Raw Buffalo Meat

Recently, several concerns have been expressed on red meat quality and consumption. The aims of this study were to evaluate the influence of different breeding techniques and a prolonged post dry aging (PDA) maturation process on biomolecules level in raw buffalo meat. In the first experiment, two g...

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Detalles Bibliográficos
Autores principales:	Salzano, Angela, Cotticelli, Alessio, Marrone, Raffaele, D’Occhio, Michael J., D’Onofrio, Nunzia, Neglia, Gianluca, Ambrosio, Rosa Luisa, Balestrieri, Maria Luisa, Campanile, Giuseppe
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8072788/ https://www.ncbi.nlm.nih.gov/pubmed/33924054 http://dx.doi.org/10.3390/vetsci8040066

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