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 |
