Effects of the Aging Period and Method on the Physicochemical, Microbiological and Rheological Characteristics of Two Cuts of Charolais Beef

Wet-aging (WA) and dry-aging (DA) methods are usually used in the beef industry to satisfy the consumers’ tastes; however, these methods are not suitable for all anatomical cuts. In this study, WA and DA were applied to improve the quality of two cuts of Charolais beef (Longissimus dorsi and Semiten...

Descripción completa

Detalles Bibliográficos
Autores principales: Di Paolo, Marika, Ambrosio, Rosa Luisa, Lambiase, Claudia, Vuoso, Valeria, Salzano, Angela, Bifulco, Giovanna, Barone, Carmela Maria Assunta, Marrone, Raffaele
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914319/
https://www.ncbi.nlm.nih.gov/pubmed/36766061
http://dx.doi.org/10.3390/foods12030531

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914319/
https://www.ncbi.nlm.nih.gov/pubmed/36766061
http://dx.doi.org/10.3390/foods12030531

Ejemplares similares