Volatile Profile of Dry and Wet Aged Beef Loin and Its Relationship with Consumer Flavour Liking

This study investigated the effect of ageing method and ageing time on the volatile profiles of grilled beef striploins (Longissimus thoracis et lumborum) and their relationship with consumer flavour liking. Volatiles were measured in grilled steaks subjected to 35 days of dry ageing, 35 days of wet...

Descripción completa

Detalles Bibliográficos
Autores principales: Li, Zhenzhao, Ha, Minh, Frank, Damian, McGilchrist, Peter, Warner, Robyn Dorothy
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8701841/
https://www.ncbi.nlm.nih.gov/pubmed/34945664
http://dx.doi.org/10.3390/foods10123113

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8701841/
https://www.ncbi.nlm.nih.gov/pubmed/34945664
http://dx.doi.org/10.3390/foods10123113

Ejemplares similares