Cargando…

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...

Descripción completa

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

Ejemplares similares

Consumer Perception of Beef Quality and How to Control, Improve and Predict It? Focus on Eating Quality
por: Liu, Jingjing, et al.
Publicado: (2022)

Current situation and future prospects for beef production in Europe — A review
por: Hocquette, Jean-François, et al.
Publicado: (2018)

Are Marbling and the Prediction of Beef Eating Quality Affected by Different Grading Sites?
por: Liu, Jingjing, et al.
Publicado: (2021)

Is “cultured meat” a viable alternative to slaughtering animals and a good comprise between animal welfare and human expectations?
por: Chriki, Sghaier, et al.
Publicado: (2022)

Chinese Consumers’ Attitudes and Potential Acceptance toward Artificial Meat
por: Liu, Jingjing, et al.
Publicado: (2021)

Carcass Characteristics and Beef Quality of Young Grass-Fed Angus x Salers Bovines
por: Liu, Jingjing, et al.
Publicado: (2022)

Analysis of Scientific and Press Articles Related to Cultured Meat for a Better Understanding of Its Perception
por: Chriki, Sghaier, et al.
Publicado: (2020)

Consumer perception of “artificial meat” in the educated young and urban population of Africa
por: Kombolo Ngah, Moïse, et al.
Publicado: (2023)

Perception of cultured “meat” by Italian, Portuguese and Spanish consumers
por: Liu, Jingjing, et al.
Publicado: (2023)

Various Statistical Approaches to Assess and Predict Carcass and Meat Quality Traits
por: Ellies-Oury, Marie-Pierre, et al.
Publicado: (2020)

Brazilian Consumers’ Attitudes towards So-Called “Cell-Based Meat”
por: Chriki, Sghaier, et al.
Publicado: (2021)

Sensory Properties and Main Differential Metabolites Influencing the Taste Quality of Dry-Cured Beef during Processing
por: Fu, Huihui, et al.
Publicado: (2022)

New Approach Studying Interactions Regarding Trade-Off between Beef Performances and Meat Qualities
por: Conanec, Alexandre, et al.
Publicado: (2019)

NIR Spectroscopy for Discriminating and Predicting the Sensory Profile of Dry-Cured Beef “Cecina”
por: Revilla, Isabel, et al.
Publicado: (2020)

Effects of cooking conditions on the physicochemical and sensory characteristics of dry- and wet-aged beef
por: Lee, Dongheon, et al.
Publicado: (2021)

Consumers’ Perceptions and Sensory Properties of Beef Patty Analogues
por: Taylor, Jordan, et al.
Publicado: (2020)

The GENOTEND chip: a new tool to analyse gene expression in muscles of beef cattle for beef quality prediction
por: Hocquette, Jean-Francois, et al.
Publicado: (2012)

Near-Infrared Reflectance Spectroscopy for Predicting the Phospholipid Fraction and the Total Fatty Acid Composition of Freeze-Dried Beef
por: Ripoll, Guillermo, et al.
Publicado: (2021)

Effects of Searing Cooking on Sensory and Physicochemical Properties of Beef Steak
por: Yoo, Ji Hyun, et al.
Publicado: (2020)

Specific fibre composition and metabolism of the rectus abdominis muscle of bovine Charolais cattle
por: Oury, Marie-Pierre, et al.
Publicado: (2010)

Dry aging of beef; Review
por: Dashdorj, Dashmaa, et al.
Publicado: (2016)

Cluster analysis application identifies muscle characteristics of importance for beef tenderness
por: Chriki, Sghaier, et al.
Publicado: (2012)

Study of the Warner-Bratzler Shear Force, Sensory Analysis and Sarcomere Length as Indicators of the Tenderness of Sun-Dried Beef
por: Ishihara, Yuri, et al.
Publicado: (2013)

Erratum to: Dry aging of beef; Review
por: Dashdorj, Dashmaa, et al.
Publicado: (2016)

Effect of Dry-Aged Beef Crust Levels on Quality Properties of Brown Sauce
por: Park, Sin-Young, et al.
Publicado: (2020)

Quality Properties of Dry-Aged Beef (Hanwoo Cattle) Crust on Pork Patties
por: Lee, Jeong-Ah, et al.
Publicado: (2022)

Utilization of the Crust from Dry-aged Beef to Enhance Flavor of Beef Patties
por: Park, Bumjin, et al.
Publicado: (2018)

Effect of Aging Time on Physicochemical Meat Quality and Sensory Property of Hanwoo Bull Beef
por: Cho, Soohyun, et al.
Publicado: (2016)

Determination of Indicators for Dry Aged Beef Quality
por: Lee, Heeyoung, et al.
Publicado: (2019)

Comparative effects of dry-aging and wet-aging on physicochemical properties and digestibility of Hanwoo beef
por: Kim, Ji-Han, et al.
Publicado: (2020)

Quality Properties of Bulgogi Sauce with Crust Derived from Dry-Aged Beef Loin
por: Park, Sin-Young, et al.
Publicado: (2021)

Effect of Different Brine Injection Levels on the Drying Characteristics and Physicochemical Properties of Beef Jerky
por: Kim, Dong Hyun, et al.
Publicado: (2022)

Comparison of Supercritical CO(2)-Drying, Freeze-Drying and Frying on Sensory Properties of Beetroot
por: Tomic, Nikola, et al.
Publicado: (2020)

Dry-Aged Beef Steaks: Effect of Dietary Supplementation with Pinus taeda Hydrolyzed Lignin on Sensory Profile, Colorimetric and Oxidative Stability
por: Maggiolino, Aristide, et al.
Publicado: (2021)

Preliminary Study to Determinate the Effect of the Rearing Managements Applied during Heifers’ Whole Life on Carcass and Flank Steak Quality
por: Soulat, Julien, et al.
Publicado: (2018)

An Original Methodology for the Selection of Biomarkers of Tenderness in Five Different Muscles
por: Ellies-Oury, Marie-Pierre, et al.
Publicado: (2019)

Visible and Near-Infrared Multispectral Features in Conjunction with Artificial Neural Network and Partial Least Squares for Predicting Biochemical and Micro-Structural Features of Beef Muscles
por: Aït-Kaddour, Abderrahmane, et al.
Publicado: (2020)

Effect of Size and Drying Time on the Rehydration and Sensory Properties of Freeze-Dried Snails (Achatina achatina)
por: Achaglinkame, Matthew A., et al.
Publicado: (2020)

Effect of Marination Time on the Antioxidant Properties of Peptides Extracted from Organic Dry-Fermented Beef
por: Kęska, Paulina, et al.
Publicado: (2019)

Does growth path influence beef lipid deposition and fatty acid composition?
por: Costa, Ana S. H., et al.
Publicado: (2018)

Cannot write session to /tmp/vufind_sessions/sess_vrclf5ok42fdelgil8fjgpnuj4