Buscar
Mostrando ítems 1-4 de 4
Assessment of dry-aged beef from commercial aging locations across the United States
(Elsevier, 2022)
info:eu-repo/semantics/article,
Modern dry-aging is a culinary-inspired practice that involves storing meat at refrigerated temperatures without protective packaging. The dry-aging process has been observed to create unique flavors. The objective of the ...
Classification of beef longissimus thoracis muscle tenderness using hyperspectral imaging and chemometrics
(MDPI, 2022)
Artículo / Artikulua,
Nowadays, the meat industry requires non-destructive, sustainable, and rapid methods
that can provide objective and accurate quality assessment with little human intervention. Therefore,
the present research aimed to ...
Volatile compounds, odour and flavour attributes of lamb meat from the navarra breed as affected by ageing
(MDPI, 2021)
Artículo / Artikulua,
This study aimed to assess the influence of ageing on the volatile compounds, as well as odour and flavour attributes of lamb meat from the Navarra breed. Twenty-one male lambs were fed a commercial concentrate diet after ...
Free calcium concentration, calpain-2 activity, and final product tenderness of electrically stimulated beef
(Iowa State University Digital Press, 2020)
Artículo / Artikulua,
The objective of this study was to evaluate the effect of timing of electrical stimulation on free calcium concentration, calpain-2 activity, Warner-Bratzler shear force (WBSF), and consumer sensory analysis. Twenty-three ...