Characterizing the Flavor Precursors and Liberation Mechanisms of Various Dry-Aging Methods in Cull Beef Loins Using Metabolomics and Microbiome Approaches

The objective of this study was to characterize and compare the dry-aging flavor precursors and their liberation mechanisms in beef aged with different methods. Thirteen paired loins were collected at 5 days postmortem, divided into four sections, and randomly assigned into four aging methods (wet-a...

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Detalles Bibliográficos
Autores principales: Setyabrata, Derico, Vierck, Kelly, Sheets, Tessa R., Legako, Jerrad F., Cooper, Bruce R., Johnson, Timothy A., Kim, Yuan H. Brad
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9230681/
https://www.ncbi.nlm.nih.gov/pubmed/35736405
http://dx.doi.org/10.3390/metabo12060472

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9230681/
https://www.ncbi.nlm.nih.gov/pubmed/35736405
http://dx.doi.org/10.3390/metabo12060472

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