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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Автор:	CORREA, D. (author)
Інші автори:	DEL CAMPO, M. (author), LUZARDO, S. (author), DE SOUZA, G. (author), ÁLVAREZ, C. (author), FONT-I-FURNOLS, M. (author), BRITO, G. (author)
Формат:	article
Мова:	Англійська
Опубліковано:	2024
Предмети:	Beef Meat preservation Dry-aging bag Finishing diet Quality attributes SISTEMA GANADERO EXTENSIVO - INIA
Онлайн доступ:	https://ainfo.inia.uy/consulta/busca?b=pc&id=64730&biblioteca=vazio&busca=64730&qFacets=64730
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