Effects of wet aging, dry bag aging, and stepwise aging methods on meat quality and sensory attributes of steaks from pasture and grain finished steers.

ABSTRACT.- The study aimed to evaluate the effect of 2 finishing diets (F: pasture or grain) and 4 meat aging methods (AM) on physicochemical traits, microbiological loads, and sensory attributes of beef, with aging methods as follows: wet aging (WA) for 40 d; dry aging in the bag (DAb) for 40 d; dr...

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Bibliographic Details

Main Author:	CORREA, D. (author)
Other Authors:	DEL CAMPO, M. (author), LUZARDO, S. (author), DE SOUZA, G. (author), ÁLVAREZ, C. (author), FONT I-FURNOLS, M. (author), BRITO, G. (author)
Format:	article
Language:	English
Published:	2025
Subjects:	Beef Finishing diet Stepwise aging Dry aging bag Meat quality attributes SISTEMA GANADERO EXTENSIVO - INIA
Online Access:	https://ainfo.inia.uy/consulta/busca?b=pc&id=65133&biblioteca=vazio&busca=65133&qFacets=65133
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