Evolution of Sensory Properties of Beef during Long Dry Ageing

Ageing is an essential step in obtaining meat with satisfactory sensory properties. Dry-ageing, although being a niche practice, is increasingly being developed to enhance the taste experience of meat consumers. In this work, we studied the kinetics of the evolution of muscle properties with increas...

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Detalles Bibliográficos
Autores principales: Marie-Pierre, Ellies-Oury, Benoit, Grossiord, Muriel, Denayrolles, Sandrine, Papillon, Patrick, Sauvant, Jean-François, Hocquette, Emmanuel, Aussems
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9498226/
https://www.ncbi.nlm.nih.gov/pubmed/36140948
http://dx.doi.org/10.3390/foods11182822

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9498226/
https://www.ncbi.nlm.nih.gov/pubmed/36140948
http://dx.doi.org/10.3390/foods11182822

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