Impact of aging methods and frozen storage on beef quality attributes from different finishing diets.
ABSTRACT.- The effects of finishing diet (pasture or grain) and meat preservation method on beef's physicochemical, micro- biological, and sensory attributes were evaluated. The preservation methods assessed were dry aging in bag (DAb) and wet aging (WA) for 40 d, and then frozen storage (Fr) ([DAb...
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| Other Authors: | , , , , , |
| Format: | article |
| Language: | English |
| Published: |
2024
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| Online Access: | https://ainfo.inia.uy/consulta/busca?b=pc&id=64730&biblioteca=vazio&busca=64730&qFacets=64730 |
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