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 |
|
| 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 |
| _version_ | 1856772332194889728 |
|---|---|
| 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 | b1a644b35f5185975e8009e4508d6384 |
| bitstream.checksumAlgorithm.fl_str_mv | MD5 |
| bitstream.url.fl_str_mv | https://redi.anii.org.uy/jspui/bitstream/20.500.12381/4919/1/sword-2025-06-23T15%3a45%3a04.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 | 2025-06-23T18:45:04Z |
| dc.date.available.none.fl_str_mv | 2025-06-23T18:45:04Z |
| dc.date.issued.none.fl_str_mv | 2024 |
| dc.date.updated.none.fl_str_mv | 2025-06-23T18:45:04Z |
| dc.description.abstract.none.fl_txt_mv | 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. |
| dc.identifier.none.fl_str_mv | https://ainfo.inia.uy/consulta/busca?b=pc&id=64918&biblioteca=vazio&busca=64918&qFacets=64918 |
| 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 | Post-mortem practice Aging methods SISTEMA GANADERO EXTENSIVO - INIA |
| dc.title.none.fl_str_mv | Aging methods effect on meat quality attributes from steers under different finishing diets. P138 [short paper-poster]. |
| dc.type.none.fl_str_mv | ConferenceObject PublishedVersion info:eu-repo/semantics/conferenceObject |
| dc.type.version.none.fl_str_mv | info:eu-repo/semantics/publishedVersion |
| description | 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. |
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| instacron_str | Instituto Nacional de Investigación Agropecuaria |
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| instname_str | Instituto Nacional de Investigación Agropecuaria |
| language | eng |
| language_invalid_str_mv | en |
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| oai_identifier_str | oai:redi.anii.org.uy:20.500.12381/4919 |
| 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 | 2025-06-23T18:45:04Z2025-06-23T18:45:04Z20242025-06-23T18:45:04Zhttps://ainfo.inia.uy/consulta/busca?b=pc&id=64918&biblioteca=vazio&busca=64918&qFacets=64918Aging 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.https://hdl.handle.net/20.500.12381/4919enenginfo:eu-repo/semantics/openAccessAcceso abiertoPost-mortem practiceAging methodsSISTEMA GANADERO EXTENSIVO - INIAAging methods effect on meat quality attributes from steers under different finishing diets. P138 [short paper-poster].ConferenceObjectPublishedVersioninfo:eu-repo/semantics/conferenceObjectinfo: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-2025-06-23T15:45:04.original.xmlOriginal SWORD entry documentapplication/octet-stream1973https://redi.anii.org.uy/jspui/bitstream/20.500.12381/4919/1/sword-2025-06-23T15%3a45%3a04.original.xmlb1a644b35f5185975e8009e4508d6384MD5120.500.12381/49192026-02-10 15:54:02.864oai:redi.anii.org.uy:20.500.12381/4919Institucionalhttps://ainfo.inia.uy/Organismo científico-tecnológicohttp://inia.uyhttps://redi.anii.org.uy/oai/requestlorrego@inia.org.uyUruguayopendoar:2026-02-10T18:54:02AINFO - Instituto Nacional de Investigación Agropecuariafalse |
| spellingShingle | Aging methods effect on meat quality attributes from steers under different finishing diets. P138 [short paper-poster]. CORREA, D. Post-mortem practice Aging methods SISTEMA GANADERO EXTENSIVO - INIA |
| status_str | publishedVersion |
| title | Aging methods effect on meat quality attributes from steers under different finishing diets. P138 [short paper-poster]. |
| title_full | Aging methods effect on meat quality attributes from steers under different finishing diets. P138 [short paper-poster]. |
| title_fullStr | Aging methods effect on meat quality attributes from steers under different finishing diets. P138 [short paper-poster]. |
| title_full_unstemmed | Aging methods effect on meat quality attributes from steers under different finishing diets. P138 [short paper-poster]. |
| title_short | Aging methods effect on meat quality attributes from steers under different finishing diets. P138 [short paper-poster]. |
| title_sort | Aging methods effect on meat quality attributes from steers under different finishing diets. P138 [short paper-poster]. |
| topic | Post-mortem practice Aging methods SISTEMA GANADERO EXTENSIVO - INIA |
| url | https://ainfo.inia.uy/consulta/busca?b=pc&id=64918&biblioteca=vazio&busca=64918&qFacets=64918 |
