Impact of aging methods and frozen storage on beef quality attributes from different finishing diets.
Resumen:
ABSTRACT.- The effects of finishing diet (pasture or grain) and meat preservation method on beef's physicochemical, micro- biological, and sensory attributes were evaluated. The preservation methods assessed were dry aging in bag (DAb) and wet aging (WA) for 40 d, and then frozen storage (Fr) ([DAb + Fr] and [WA + Fr]) for 180 d. Sixty striploins (Longissimus lumborum) from British breed steers (n = 15 from pasture and n = 15 from grain-based diet) were used. © 2024 Correa, et al.
| 2024 | |
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Beef Meat preservation Dry-aging bag Finishing diet Quality attributes SISTEMA GANADERO EXTENSIVO - INIA |
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| Inglés | |
| Instituto Nacional de Investigación Agropecuaria | |
| AINFO | |
| https://ainfo.inia.uy/consulta/busca?b=pc&id=64730&biblioteca=vazio&busca=64730&qFacets=64730 | |
| Acceso abierto |
| _version_ | 1856772337875025920 |
|---|---|
| author | CORREA, D. |
| author2 | DEL CAMPO, M. LUZARDO, S. DE SOUZA, G. ÁLVAREZ, C. FONT-I-FURNOLS, M. BRITO, G. |
| author2_role | author author author author author author |
| author_facet | CORREA, D. DEL CAMPO, M. LUZARDO, S. DE SOUZA, G. ÁLVAREZ, C. FONT-I-FURNOLS, M. BRITO, G. |
| author_role | author |
| bitstream.checksum.fl_str_mv | 6b2d0e3bcb610407f375c60c9f7cfedd |
| bitstream.checksumAlgorithm.fl_str_mv | MD5 |
| bitstream.url.fl_str_mv | https://redi.anii.org.uy/jspui/bitstream/20.500.12381/4817/1/sword-2025-06-23T15%3a42%3a07.original.xml |
| collection | AINFO |
| dc.creator.none.fl_str_mv | CORREA, D. DEL CAMPO, M. LUZARDO, S. DE SOUZA, G. ÁLVAREZ, C. FONT-I-FURNOLS, M. BRITO, G. |
| dc.date.accessioned.none.fl_str_mv | 2025-06-23T18:42:07Z |
| dc.date.available.none.fl_str_mv | 2025-06-23T18:42:07Z |
| dc.date.issued.none.fl_str_mv | 2024 |
| dc.date.updated.none.fl_str_mv | 2025-06-23T18:42:07Z |
| dc.description.abstract.none.fl_txt_mv | ABSTRACT.- The effects of finishing diet (pasture or grain) and meat preservation method on beef's physicochemical, micro- biological, and sensory attributes were evaluated. The preservation methods assessed were dry aging in bag (DAb) and wet aging (WA) for 40 d, and then frozen storage (Fr) ([DAb + Fr] and [WA + Fr]) for 180 d. Sixty striploins (Longissimus lumborum) from British breed steers (n = 15 from pasture and n = 15 from grain-based diet) were used. © 2024 Correa, et al. |
| dc.identifier.none.fl_str_mv | https://ainfo.inia.uy/consulta/busca?b=pc&id=64730&biblioteca=vazio&busca=64730&qFacets=64730 |
| dc.language.iso.none.fl_str_mv | en eng |
| dc.rights.es.fl_str_mv | Acceso abierto |
| dc.rights.none.fl_str_mv | info:eu-repo/semantics/openAccess |
| dc.source.none.fl_str_mv | reponame:AINFO instname:Instituto Nacional de Investigación Agropecuaria instacron:Instituto Nacional de Investigación Agropecuaria |
| dc.subject.none.fl_str_mv | Beef Meat preservation Dry-aging bag Finishing diet Quality attributes SISTEMA GANADERO EXTENSIVO - INIA |
| dc.title.none.fl_str_mv | Impact of aging methods and frozen storage on beef quality attributes from different finishing diets. |
| dc.type.none.fl_str_mv | Article PublishedVersion info:eu-repo/semantics/article |
| dc.type.version.none.fl_str_mv | info:eu-repo/semantics/publishedVersion |
| description | ABSTRACT.- The effects of finishing diet (pasture or grain) and meat preservation method on beef's physicochemical, micro- biological, and sensory attributes were evaluated. The preservation methods assessed were dry aging in bag (DAb) and wet aging (WA) for 40 d, and then frozen storage (Fr) ([DAb + Fr] and [WA + Fr]) for 180 d. Sixty striploins (Longissimus lumborum) from British breed steers (n = 15 from pasture and n = 15 from grain-based diet) were used. © 2024 Correa, et al. |
| eu_rights_str_mv | openAccess |
| format | article |
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| instacron_str | Instituto Nacional de Investigación Agropecuaria |
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| oai_identifier_str | oai:redi.anii.org.uy:20.500.12381/4817 |
| publishDate | 2024 |
| reponame_str | AINFO |
| repository.mail.fl_str_mv | lorrego@inia.org.uy |
| repository.name.fl_str_mv | AINFO - Instituto Nacional de Investigación Agropecuaria |
| repository_id_str | |
| rights_invalid_str_mv | Acceso abierto |
| spelling | 2025-06-23T18:42:07Z2025-06-23T18:42:07Z20242025-06-23T18:42:07Zhttps://ainfo.inia.uy/consulta/busca?b=pc&id=64730&biblioteca=vazio&busca=64730&qFacets=64730ABSTRACT.- The effects of finishing diet (pasture or grain) and meat preservation method on beef's physicochemical, micro- biological, and sensory attributes were evaluated. The preservation methods assessed were dry aging in bag (DAb) and wet aging (WA) for 40 d, and then frozen storage (Fr) ([DAb + Fr] and [WA + Fr]) for 180 d. Sixty striploins (Longissimus lumborum) from British breed steers (n = 15 from pasture and n = 15 from grain-based diet) were used. © 2024 Correa, et al.https://hdl.handle.net/20.500.12381/4817enenginfo:eu-repo/semantics/openAccessAcceso abiertoBeefMeat preservationDry-aging bagFinishing dietQuality attributesSISTEMA GANADERO EXTENSIVO - INIAImpact of aging methods and frozen storage on beef quality attributes from different finishing diets.ArticlePublishedVersioninfo:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionreponame:AINFOinstname:Instituto Nacional de Investigación Agropecuariainstacron:Instituto Nacional de Investigación AgropecuariaCORREA, D.DEL CAMPO, M.LUZARDO, S.DE SOUZA, G.ÁLVAREZ, C.FONT-I-FURNOLS, M.BRITO, G.SWORDsword-2025-06-23T15:42:07.original.xmlOriginal SWORD entry documentapplication/octet-stream1826https://redi.anii.org.uy/jspui/bitstream/20.500.12381/4817/1/sword-2025-06-23T15%3a42%3a07.original.xml6b2d0e3bcb610407f375c60c9f7cfeddMD5120.500.12381/48172026-02-10 15:54:00.961oai:redi.anii.org.uy:20.500.12381/4817Institucionalhttps://ainfo.inia.uy/Organismo científico-tecnológicohttp://inia.uyhttps://redi.anii.org.uy/oai/requestlorrego@inia.org.uyUruguayopendoar:2026-02-10T18:54AINFO - Instituto Nacional de Investigación Agropecuariafalse |
| spellingShingle | Impact of aging methods and frozen storage on beef quality attributes from different finishing diets. CORREA, D. Beef Meat preservation Dry-aging bag Finishing diet Quality attributes SISTEMA GANADERO EXTENSIVO - INIA |
| status_str | publishedVersion |
| title | Impact of aging methods and frozen storage on beef quality attributes from different finishing diets. |
| title_full | Impact of aging methods and frozen storage on beef quality attributes from different finishing diets. |
| title_fullStr | Impact of aging methods and frozen storage on beef quality attributes from different finishing diets. |
| title_full_unstemmed | Impact of aging methods and frozen storage on beef quality attributes from different finishing diets. |
| title_short | Impact of aging methods and frozen storage on beef quality attributes from different finishing diets. |
| title_sort | Impact of aging methods and frozen storage on beef quality attributes from different finishing diets. |
| topic | Beef Meat preservation Dry-aging bag Finishing diet Quality attributes SISTEMA GANADERO EXTENSIVO - INIA |
| url | https://ainfo.inia.uy/consulta/busca?b=pc&id=64730&biblioteca=vazio&busca=64730&qFacets=64730 |
