Analysis of aging type- and aging time-related changes in the polar fraction of metabolome of beef by 1H NMR spectroscopy.
Sign Up to like & getrecommendations! Published in 2020 at "Food chemistry"
DOI: 10.1016/j.foodchem.2020.128353
Abstract: The tenderness and taste of beef is improved by either dry- or wet-aging or a combination of both. The objective was to develop a validated method for detecting differences in the polar fraction of metabolome… read more here.
Keywords: beef; fraction metabolome; polar fraction; aging time ... See more keywords