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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Bibliographic Details

Main Author:	Cougo T.S., Ana Carolina (author)
Other Authors:	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)
Format:	article
Language:	English
Published:	2026
Subjects:	Anserine Carnosine Coenzyme Q10 Glutathione Lipids Peptides Ciencias Agrícolas Producción Animal y Lechería
Online Access:	https://hdl.handle.net/20.500.12381/5435
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