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Effects of in-the-bag dry-ageing on meat quality, palatability and volatile compounds of low-value beef cuts.
Leighton, P L A; Barragán-Hernández, W; López-Campos, Ó; Segura, J; Aalhus, J L; Prieto, N.
Afiliação
  • Leighton PLA; Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, 6000 C&E Trail, Lacombe, Alberta T4L 1W1, Canada.
  • Barragán-Hernández W; Corporación Colombiana de Investigación Agropecuaria (AGROSAVIA), El Nus Research, Centre, San Roque, Antioquía, Colombia.
  • López-Campos Ó; Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, 6000 C&E Trail, Lacombe, Alberta T4L 1W1, Canada.
  • Segura J; Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, 6000 C&E Trail, Lacombe, Alberta T4L 1W1, Canada.
  • Aalhus JL; Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, 6000 C&E Trail, Lacombe, Alberta T4L 1W1, Canada.
  • Prieto N; Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, 6000 C&E Trail, Lacombe, Alberta T4L 1W1, Canada. Electronic address: nuria.prietobenavides@agr.gc.ca.
Meat Sci ; 202: 109219, 2023 Aug.
Article em En | MEDLINE | ID: mdl-37172551
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Paladar / Carne Limite: Animals Idioma: En Ano de publicação: 2023 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Paladar / Carne Limite: Animals Idioma: En Ano de publicação: 2023 Tipo de documento: Article