Aging methods effect on meat quality attributes from steers under different finishing diets. P138 [short paper-poster].
Resumen:
Aging is a post-mortem practice for beef tenderization and flavor improvement. Wet and dry aging are the most common processes to age beef. Dry aging in a highly moisture-permeable bag has been widely used in the last decades, producing dry-aged products mainly to reduce microbialcontamination, lipid oxidation, and trim loss when compared to the traditional out-of-bag dry-aging technique [1]. On the other hand, finishing diet has been an important factor affecting beef- quality attributes. Meat from grain- and pasture-fed animals presents different physical, organoleptic, and nutritional characteristics [2]. The study evaluates the effects of different and combined aging methods from pasture-fed and grain-fed steers on meat quality attributes.
| 2024 | |
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Post-mortem practice Aging methods SISTEMA GANADERO EXTENSIVO - INIA |
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| Inglés | |
| Instituto Nacional de Investigación Agropecuaria | |
| AINFO | |
| https://ainfo.inia.uy/consulta/busca?b=pc&id=64918&biblioteca=vazio&busca=64918&qFacets=64918 | |
| Acceso abierto |
