Influence of Ageing Time and Method on Beef Quality and Safety.
beef
dry ageing
meat colour
meat microbiological count
meat tenderness
peroxide value
vacuum bag ageing
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
29 Aug 2023
29 Aug 2023
Historique:
received:
28
06
2023
revised:
23
08
2023
accepted:
28
08
2023
medline:
9
9
2023
pubmed:
9
9
2023
entrez:
9
9
2023
Statut:
epublish
Résumé
The effectiveness of dry ageing with regard to retaining meat quality is still subject to debate. At 4 d post mortem, samples of boneless strip loins were excised from young Charolais carcasses and then stored for a further 26 d in a cooler, either vacuum-packaged (VP) or dried-aged (DA). Loin samples were also dissected 7 d post mortem as a control treatment (CT). Chemical, instrumental and microbiological data (
Identifiants
pubmed: 37685182
pii: foods12173250
doi: 10.3390/foods12173250
pmc: PMC10486688
pii:
doi:
Types de publication
Journal Article
Langues
eng
Subventions
Organisme : University of Padua
ID : BIRD Project N. 213148/2021
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