Evolution of Sensory Properties of Beef during Long Dry Ageing.
bovine
colour
compression
meat
shear force
tenderness
toughness
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
13 Sep 2022
13 Sep 2022
Historique:
received:
13
08
2022
revised:
05
09
2022
accepted:
07
09
2022
entrez:
23
9
2022
pubmed:
24
9
2022
medline:
24
9
2022
Statut:
epublish
Résumé
Ageing is an essential step in obtaining meat with satisfactory sensory properties. Dry-ageing, although being a niche practice, is increasingly being developed to enhance the taste experience of meat consumers. In this work, we studied the kinetics of the evolution of muscle properties with increasing ageing time, in order to propose an optimal duration, allowing a compromise between quality and meat weight loss reduction. Our study was performed on 32 samples from 8 animals for which the
Identifiants
pubmed: 36140948
pii: foods11182822
doi: 10.3390/foods11182822
pmc: PMC9498226
pii:
doi:
Types de publication
Journal Article
Langues
eng
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