Physicochemical characteristics of dry aged beef from younger Nellore bulls slaughtered at different body weights
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DOI: 10.1007/s11250-019-01944-9
Abstract: Reducing slaughter age can improve meat quality and reduce costs, while an ageing process can result in more standardized products. Thus, the objective of this paper was to measure the physicochemical characteristics of dry aged… read more here.
Keywords: body weights; dry aged; meat; dry ageing ... See more keywords
Evolution of Sensory Properties of Beef during Long Dry Ageing
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DOI: 10.3390/foods11182822
Abstract: 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… read more here.
Keywords: dry ageing; meat; evolution sensory; sensory properties ... See more keywords