Variations in the Metabolome of Unaged and Aged Beef from Black-and-White Cows and Heifers by (1)H NMR Spectroscopy

(1) Background: The selection of raw material and the postmortem processing of beef influence its quality, such as taste. In this study, the metabolome of beef from cows and heifers is examined for differences during aging. (2) Methods: Thirty strip loins from eight heifers and seven cows (breed cod...

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Detalles Bibliográficos
Autores principales: Bischof, Greta, Januschewski, Edwin, Witte, Franziska, Terjung, Nino, Heinz, Volker, Juadjur, Andreas, Gibis, Monika
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9956905/
https://www.ncbi.nlm.nih.gov/pubmed/36832861
http://dx.doi.org/10.3390/foods12040785

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9956905/
https://www.ncbi.nlm.nih.gov/pubmed/36832861
http://dx.doi.org/10.3390/foods12040785

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