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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2021
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| Materias: | |
| 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 |