Bioactive compounds and fatty acid composition in raw and cooked beef with two different ageing periods

This study investigated the effects of ageing period (5 vs. 90 days) and meat status (raw vs. cooked) in a 2 x 2 factorial design on the concentration of bioactive compounds, intramuscular fat content and fatty acid composition of the longissimus lumborum muscle in beef. Samples were collected from...

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Bibliografische gegevens

Hoofdauteur:	Cougo T.S., Ana Carolina (author)
Andere auteurs:	De Souza, Guillermo (author), Bonjour, Florencia (author), Irigaray, Bruno A. (author), Jachmanián, Iván (author), Brito, Gustavo (author), Campo, María del Mar (author), Ibáñez, Facundo (author), Luzardo, Santiago (author)
Formaat:	article
Taal:	Engels
Gepubliceerd in:	2026
Onderwerpen:	Anserine Carnosine Coenzyme Q10 Glutathione Lipids Peptides Ciencias Agrícolas Producción Animal y Lechería
Online toegang:	https://hdl.handle.net/20.500.12381/5435
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