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Influence of Wet Ageing on Beef Quality Traits

Fresh samples of <i>Longissimus thoracis</i> of Charolais (<i>n</i> = 12), Romagnola (<i>n</i> = 15), Limousine (<i>n</i> = 77), and crossbreed (<i>n</i> = 62) animals were evaluated with different storage periods (0, 4, 9, and 14 days). Proximate analysis (i.e., pH, humidity, color, free water cont...

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Autors principals: Francesco Sirtori, Silvia Parrini, Maria Chiara Fabbri, Chiara Aquilani, Aldo Dal Prà, Alessandro Crovetti, Giovanni Brajon, Riccardo Bozzi
Format: Artigo
Idioma:Inglês
Publicat: MDPI AG 2022-12-01
Col·lecció:Animals
Matèries:
wet ageing
beef cattle
meat quality
meat storage
Longissimus thoracis
Accés en línia:https://www.mdpi.com/2076-2615/13/1/58
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