Bioactive compounds in raw and cooked beef with two different ageing periods
Resumen:
Ageing beef for 90 days increased coenzyme Q10, glutathione, L-carnitine and taurine concentrations suggesting the importance of ageing in the concentrations of some bioactive compounds. Cooking has a differential effect on the concentrations of bioactive compounds mainly associated with their retentions after cooking, thermal stability, and interactions with the meat matrix. Further studies on beef production systems (pasture vs. concentrate), meat ageing methods (dry vs. wet), ageing periods, and cooking techniques are needed for better understanding of how bioactive compounds concentrations can be affected.
| 2025 | |
| Agencia Nacional de Investigación e Innovación | |
|
Anserine Carnosine Coenzyme Q10 Glutathione L-carnitine Taurine Ciencias Agrícolas Producción Animal y Lechería |
|
| Inglés | |
| Agencia Nacional de Investigación e Innovación | |
| REDI | |
| https://hdl.handle.net/20.500.12381/5440 | |
| Acceso abierto | |
| Reconocimiento 4.0 Internacional. (CC BY) |
| _version_ | 1873394399541460992 |
|---|---|
| author | Cougo, Ana Carolina |
| author2 | de Souza, Guillermo Bonjour, Florencia Ibáñez, Facundo Brito, Gustavo del Mar Campo, María Luzardo, Santiago |
| author2_role | author author author author author author |
| author_facet | Cougo, Ana Carolina de Souza, Guillermo Bonjour, Florencia Ibáñez, Facundo Brito, Gustavo del Mar Campo, María Luzardo, Santiago |
| author_role | author |
| bitstream.checksum.fl_str_mv | 9b479008e981904f78e42913af541be6 a4ce09f01b5dd771727aa05c73851623 |
| bitstream.checksumAlgorithm.fl_str_mv | MD5 MD5 |
| bitstream.url.fl_str_mv | https://redi.anii.org.uy/jspui/bitstream/20.500.12381/5440/5/Abstract_Luzardo_ICoMST%202025.pdf https://redi.anii.org.uy/jspui/bitstream/20.500.12381/5440/2/license.txt |
| collection | REDI |
| dc.creator.none.fl_str_mv | Cougo, Ana Carolina de Souza, Guillermo Bonjour, Florencia Ibáñez, Facundo Brito, Gustavo del Mar Campo, María Luzardo, Santiago |
| dc.date.accessioned.none.fl_str_mv | 2026-02-23T14:03:09Z |
| dc.date.available.none.fl_str_mv | 2026-02-23T14:03:09Z |
| dc.date.issued.none.fl_str_mv | 2025-08-31 |
| dc.description.abstract.none.fl_txt_mv | Ageing beef for 90 days increased coenzyme Q10, glutathione, L-carnitine and taurine concentrations suggesting the importance of ageing in the concentrations of some bioactive compounds. Cooking has a differential effect on the concentrations of bioactive compounds mainly associated with their retentions after cooking, thermal stability, and interactions with the meat matrix. Further studies on beef production systems (pasture vs. concentrate), meat ageing methods (dry vs. wet), ageing periods, and cooking techniques are needed for better understanding of how bioactive compounds concentrations can be affected. |
| dc.description.sponsorship.none.fl_txt_mv | Agencia Nacional de Investigación e Innovación |
| dc.identifier.anii.es.fl_str_mv | FMV_3_2022_1_172315 |
| dc.identifier.uri.none.fl_str_mv | https://hdl.handle.net/20.500.12381/5440 |
| dc.language.iso.none.fl_str_mv | eng |
| dc.relation.none.fl_str_mv | https://hdl.handle.net/20.500.12381/5435 https://hdl.handle.net/20.500.12381/5439 |
| dc.rights.*.fl_str_mv | Acceso abierto |
| dc.rights.license.none.fl_str_mv | Reconocimiento 4.0 Internacional. (CC BY) |
| dc.rights.none.fl_str_mv | info:eu-repo/semantics/openAccess |
| dc.source.es.fl_str_mv | 71st International Congress of Meat Science and Technology. Spain, August 3rd-8th 2025 |
| dc.source.none.fl_str_mv | reponame:REDI instname:Agencia Nacional de Investigación e Innovación instacron:Agencia Nacional de Investigación e Innovación |
| dc.subject.anii.none.fl_str_mv | Ciencias Agrícolas Producción Animal y Lechería |
| dc.subject.es.fl_str_mv | Anserine Carnosine Coenzyme Q10 Glutathione L-carnitine Taurine |
| dc.title.none.fl_str_mv | Bioactive compounds in raw and cooked beef with two different ageing periods |
| dc.type.es.fl_str_mv | Documento de conferencia |
| dc.type.none.fl_str_mv | info:eu-repo/semantics/conferenceObject |
| dc.type.version.es.fl_str_mv | Publicado |
| dc.type.version.none.fl_str_mv | info:eu-repo/semantics/publishedVersion |
| description | Ageing beef for 90 days increased coenzyme Q10, glutathione, L-carnitine and taurine concentrations suggesting the importance of ageing in the concentrations of some bioactive compounds. Cooking has a differential effect on the concentrations of bioactive compounds mainly associated with their retentions after cooking, thermal stability, and interactions with the meat matrix. Further studies on beef production systems (pasture vs. concentrate), meat ageing methods (dry vs. wet), ageing periods, and cooking techniques are needed for better understanding of how bioactive compounds concentrations can be affected. |
| eu_rights_str_mv | openAccess |
| format | conferenceObject |
| id | REDI_4d8ab908c04e7de5d91d019606e915e8 |
| identifier_str_mv | FMV_3_2022_1_172315 |
| instacron_str | Agencia Nacional de Investigación e Innovación |
| institution | Agencia Nacional de Investigación e Innovación |
| instname_str | Agencia Nacional de Investigación e Innovación |
| language | eng |
| network_acronym_str | REDI |
| network_name_str | REDI |
| oai_identifier_str | oai:redi.anii.org.uy:20.500.12381/5440 |
| publishDate | 2025 |
| reponame_str | REDI |
| repository.mail.fl_str_mv | jmaldini@anii.org.uy |
| repository.name.fl_str_mv | REDI - Agencia Nacional de Investigación e Innovación |
| repository_id_str | 9421 |
| rights_invalid_str_mv | Reconocimiento 4.0 Internacional. (CC BY) Acceso abierto |
| spelling | Reconocimiento 4.0 Internacional. (CC BY)Acceso abiertoinfo:eu-repo/semantics/openAccess2026-02-23T14:03:09Z2026-02-23T14:03:09Z2025-08-31https://hdl.handle.net/20.500.12381/5440FMV_3_2022_1_172315Ageing beef for 90 days increased coenzyme Q10, glutathione, L-carnitine and taurine concentrations suggesting the importance of ageing in the concentrations of some bioactive compounds. Cooking has a differential effect on the concentrations of bioactive compounds mainly associated with their retentions after cooking, thermal stability, and interactions with the meat matrix. Further studies on beef production systems (pasture vs. concentrate), meat ageing methods (dry vs. wet), ageing periods, and cooking techniques are needed for better understanding of how bioactive compounds concentrations can be affected.Agencia Nacional de Investigación e Innovaciónenghttps://hdl.handle.net/20.500.12381/5435https://hdl.handle.net/20.500.12381/543971st International Congress of Meat Science and Technology. Spain, August 3rd-8th 2025reponame:REDIinstname:Agencia Nacional de Investigación e Innovacióninstacron:Agencia Nacional de Investigación e InnovaciónAnserineCarnosineCoenzyme Q10GlutathioneL-carnitineTaurineCiencias AgrícolasProducción Animal y LecheríaBioactive compounds in raw and cooked beef with two different ageing periodsDocumento de conferenciaPublicadoinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/conferenceObjectInstituto Nacional de Investigación Agropecuaria//Ciencias Agrícolas/Producción Animal y Lechería/Producción Animal y LecheríaCougo, Ana Carolinade Souza, GuillermoBonjour, FlorenciaIbáñez, FacundoBrito, Gustavodel Mar Campo, MaríaLuzardo, SantiagoORIGINALAbstract_Luzardo_ICoMST 2025.pdfAbstract_Luzardo_ICoMST 2025.pdfapplication/pdf895286https://redi.anii.org.uy/jspui/bitstream/20.500.12381/5440/5/Abstract_Luzardo_ICoMST%202025.pdf9b479008e981904f78e42913af541be6MD55LICENSElicense.txtlicense.txttext/plain; charset=utf-84967https://redi.anii.org.uy/jspui/bitstream/20.500.12381/5440/2/license.txta4ce09f01b5dd771727aa05c73851623MD5220.500.12381/54402026-02-23 11:04:14.899oai:redi.anii.org.uy:20.500.12381/5440PHA+PGI+QUNVRVJETyBERSBDRVNJT04gTk8gRVhDTFVTSVZBIERFIERFUkVDSE9TPC9iPjwvcD4NCg0KPHA+QWNlcHRhbmRvIGxhIGNlc2nDs24gZGUgZGVyZWNob3MgZWwgdXN1YXJpbyBERUNMQVJBIHF1ZSBvc3RlbnRhIGxhIGNvbmRpY2nDs24gZGUgYXV0b3IgZW4gZWwgc2VudGlkbyBxdWUgb3RvcmdhIGxhIGxlZ2lzbGFjacOzbiB2aWdlbnRlIHNvYnJlIHByb3BpZWRhZCBpbnRlbGVjdHVhbCBkZSBsYSBvYnJhIG9yaWdpbmFsIHF1ZSBlc3TDoSBlbnZpYW5kbyAo4oCcbGEgb2JyYeKAnSkuIEVuIGNhc28gZGUgc2VyIGNvdGl0dWxhciwgZWwgYXV0b3IgZGVjbGFyYSBxdWUgY3VlbnRhIGNvbiBlbCAgY29uc2VudGltaWVudG8gZGUgbG9zIHJlc3RhbnRlcyB0aXR1bGFyZXMgcGFyYSBoYWNlciBsYSBwcmVzZW50ZSBjZXNpw7NuLiBFbiBjYXNvIGRlIHByZXZpYSBjZXNpw7NuIGRlIGxvcyBkZXJlY2hvcyBkZSBleHBsb3RhY2nDs24gc29icmUgbGEgb2JyYSBhIHRlcmNlcm9zLCBlbCBhdXRvciBkZWNsYXJhIHF1ZSB0aWVuZSBsYSBhdXRvcml6YWNpw7NuIGV4cHJlc2EgZGUgZGljaG9zIHRpdHVsYXJlcyBkZSBkZXJlY2hvcyBhIGxvcyBmaW5lcyBkZSBlc3RhIGNlc2nDs24sIG8gYmllbiBxdWUgaGEgY29uc2VydmFkbyBsYSBmYWN1bHRhZCBkZSBjZWRlciBlc3RvcyBkZXJlY2hvcyBlbiBsYSBmb3JtYSBwcmV2aXN0YSBlbiBsYSBwcmVzZW50ZSBjZXNpw7NuLjwvcD4NCg0KPHA+Q29uIGVsIGZpbiBkZSBkYXIgbGEgbcOheGltYSBkaWZ1c2nDs24gYSBsYSBvYnJhIGEgdHJhdsOpcyBkZWwgcmVwb3NpdG9yaW8gZGUgYWNjZXNvIGFiaWVydG8gUkVESSAoaHR0cHM6Ly9yZWRpLmFuaWkub3JnLnV5KSwgZWwgQVVUT1IgQ0VERSBhIDxiPkFnZW5jaWEgTmFjaW9uYWwgZGUgSW52ZXN0aWdhY2nDs24gZSBJbm5vdmFjacOzbjwvYj4gKDxiPkFOSUk8L2I+KSwgZGUgZm9ybWEgZ3JhdHVpdGEgeSBOTyBFWENMVVNJVkEsIGNvbiBjYXLDoWN0ZXIgaXJyZXZvY2FibGUgZSBpbGltaXRhZG8gZW4gZWwgdGllbXBvIHkgY29uIMOhbWJpdG8gbXVuZGlhbCwgbG9zIGRlcmVjaG9zIGRlIHJlcHJvZHVjY2nDs24sIGRlIGRpc3RyaWJ1Y2nDs24sIGRlIGNvbXVuaWNhY2nDs24gcMO6YmxpY2EsIGluY2x1aWRvIGVsIGRlcmVjaG8gZGUgcHVlc3RhIGEgZGlzcG9zaWNpw7NuIGVsZWN0csOzbmljYSwgcGFyYSBxdWUgcHVlZGEgc2VyIHV0aWxpemFkYSBkZSBmb3JtYSBsaWJyZSB5IGdyYXR1aXRhIHBvciB0b2RvcyBsb3MgcXVlIGxvIGRlc2Vlbi48L3A+DQoNCjxwPkxhIGNlc2nDs24gc2UgcmVhbGl6YSBiYWpvIGxhcyBzaWd1aWVudGVzIGNvbmRpY2lvbmVzOjwvcD4NCg0KPHA+TGEgdGl0dWxhcmlkYWQgZGUgbGEgb2JyYSBzZWd1aXLDoSBjb3JyZXNwb25kaWVuZG8gYWwgQXV0b3IgeSBsYSBwcmVzZW50ZSBjZXNpw7NuIGRlIGRlcmVjaG9zIHBlcm1pdGlyw6EgYSA8Yj5BTklJPC9iPjo8L3A+DQoNCjx1bD4NCjxsaSB2YWx1ZT0oYSk+VHJhbnNmb3JtYXIgbGEgb2JyYSBlbiBsYSBtZWRpZGEgZW4gcXVlIHNlYSBuZWNlc2FyaW8gcGFyYSBhZGFwdGFybGEgYSBjdWFscXVpZXIgdGVjbm9sb2fDrWEgc3VzY2VwdGlibGUgZGUgaW5jb3Jwb3JhY2nDs24gYSBJbnRlcm5ldDsgcmVhbGl6YXIgbGFzIGFkYXB0YWNpb25lcyBuZWNlc2FyaWFzIHBhcmEgaGFjZXIgcG9zaWJsZSBzdSBhY2Nlc28geSB2aXN1YWxpemFjacOzbiBwZXJtYW5lbnRlLCBhw7puIHBvciBwYXJ0ZSBkZSBwZXJzb25hcyBjb24gZGlzY2FwYWNpZGFkLCByZWFsaXphciBsYXMgbWlncmFjaW9uZXMgZGUgZm9ybWF0b3MgcGFyYSBhc2VndXJhciBsYSBwcmVzZXJ2YWNpw7NuIGEgbGFyZ28gcGxhem8sIGluY29ycG9yYXIgbG9zIG1ldGFkYXRvcyBuZWNlc2FyaW9zIHBhcmEgcmVhbGl6YXIgZWwgcmVnaXN0cm8gZGUgbGEgb2JyYSwgZSBpbmNvcnBvcmFyIHRhbWJpw6luIOKAnG1hcmNhcyBkZSBhZ3Vh4oCdIG8gY3VhbHF1aWVyIG90cm8gc2lzdGVtYSBkZSBzZWd1cmlkYWQgbyBkZSBwcm90ZWNjacOzbiBvIGRlIGlkZW50aWZpY2FjacOzbiBkZSBwcm9jZWRlbmNpYS4gRW4gbmluZ8O6biBjYXNvIGRpY2hhcyBtb2RpZmljYWNpb25lcyBpbXBsaWNhcsOhbiBhZHVsdGVyYWNpb25lcyBlbiBlbCBjb250ZW5pZG8gZGUgbGEgb2JyYS48L2xpPiANCjxsaSB2YWx1ZT0oYik+UmVwcm9kdWNpciBsYSBvYnJhIGVuIHVuIG1lZGlvIGRpZ2l0YWwgcGFyYSBzdSBpbmNvcnBvcmFjacOzbiBhIHNpc3RlbWFzIGRlIGLDunNxdWVkYSB5IHJlY3VwZXJhY2nDs24sIGluY2x1eWVuZG8gZWwgZGVyZWNobyBhIHJlcHJvZHVjaXIgeSBhbG1hY2VuYXJsYSBlbiBzZXJ2aWRvcmVzIHUgb3Ryb3MgbWVkaW9zIGRpZ2l0YWxlcyBhIGxvcyBlZmVjdG9zIGRlIHNlZ3VyaWRhZCB5IHByZXNlcnZhY2nDs24uPC9saT4gDQo8bGkgdmFsdWU9KGMpPlBlcm1pdGlyIGEgbG9zIHVzdWFyaW9zIGxhIGRlc2NhcmdhIGRlIGNvcGlhcyBlbGVjdHLDs25pY2FzIGRlIGxhIG9icmEgZW4gdW4gc29wb3J0ZSBkaWdpdGFsLjwvbGk+IA0KPGxpIHZhbHVlPShkKT5SZWFsaXphciBsYSBjb211bmljYWNpw7NuIHDDumJsaWNhIHkgcHVlc3RhIGEgZGlzcG9zaWNpw7NuIGRlIGxhIG9icmEgYWNjZXNpYmxlIGRlIG1vZG8gbGlicmUgeSBncmF0dWl0byBhIHRyYXbDqXMgZGUgSW50ZXJuZXQuDQo8L3VsPg0KDQo8cD5FbiB2aXJ0dWQgZGVsIGNhcsOhY3RlciBubyBleGNsdXNpdm8gZGUgbGEgY2VzacOzbiwgZWwgQXV0b3IgY29uc2VydmEgdG9kb3MgbG9zIGRlcmVjaG9zIGRlIGF1dG9yIHNvYnJlIGxhIG9icmEsIHkgcG9kcsOhIHBvbmVybGEgYSBkaXNwb3NpY2nDs24gZGVsIHDDumJsaWNvIGVuIGVzdGEgeSBlbiBwb3N0ZXJpb3JlcyB2ZXJzaW9uZXMsIGEgdHJhdsOpcyBkZSBsb3MgbWVkaW9zIHF1ZSBlc3RpbWUgb3BvcnR1bm9zLjwvcD4NCg0KPHA+RWwgQXV0b3IgZGVjbGFyYSBiYWpvIGp1cmFtZW50byBxdWUgbGEgcHJlc2VudGUgY2VzacOzbiBubyBpbmZyaW5nZSBuaW5nw7puIGRlcmVjaG8gZGUgdGVyY2Vyb3MsIHlhIHNlYW4gZGUgcHJvcGllZGFkIGluZHVzdHJpYWwsIGludGVsZWN0dWFsIG8gY3VhbHF1aWVyIG90cm8geSBnYXJhbnRpemEgcXVlIGVsIGNvbnRlbmlkbyBkZSBsYSBvYnJhIG5vIGF0ZW50YSBjb250cmEgbG9zIGRlcmVjaG9zIGFsIGhvbm9yLCBhIGxhIGludGltaWRhZCB5IGEgbGEgaW1hZ2VuIGRlIHRlcmNlcm9zLCBuaSBlcyBkaXNjcmltaW5hdG9yaW8uIDxiPkFOSUk8L2I+IGVzdGFyw6EgZXhlbnRhIGRlIGxhIHJldmlzacOzbiBkZWwgY29udGVuaWRvIGRlIGxhIG9icmEsIHF1ZSBlbiB0b2RvIGNhc28gcGVybWFuZWNlcsOhIGJham8gbGEgcmVzcG9uc2FiaWxpZGFkIGV4Y2x1c2l2YSBkZWwgQXV0b3IuPC9wPg0KDQo8cD5MYSBvYnJhIHNlIHBvbmRyw6EgYSBkaXNwb3NpY2nDs24gZGUgbG9zIHVzdWFyaW9zIHBhcmEgcXVlIGhhZ2FuIGRlIGVsbGEgdW4gdXNvIGp1c3RvIHkgcmVzcGV0dW9zbyBkZSBsb3MgZGVyZWNob3MgZGVsIGF1dG9yIHkgY29uIGZpbmVzIGRlIGVzdHVkaW8sIGludmVzdGlnYWNpw7NuLCBvIGN1YWxxdWllciBvdHJvIGZpbiBsw61jaXRvLiBFbCBtZW5jaW9uYWRvIHVzbywgbcOhcyBhbGzDoSBkZSBsYSBjb3BpYSBwcml2YWRhLCByZXF1ZXJpcsOhIHF1ZSBzZSBjaXRlIGxhIGZ1ZW50ZSB5IHNlIHJlY29ub3pjYSBsYSBhdXRvcsOtYS4gQSB0YWxlcyBmaW5lcyBlbCBBdXRvciBhY2VwdGEgZWwgdXNvIGRlIGxpY2VuY2lhcyBDcmVhdGl2ZSBDb21tb25zIHkgRUxJR0UgdW5hIGRlIGVzdGFzIGxpY2VuY2lhcyBlc3RhbmRhcml6YWRhcyBhIGxvcyBmaW5lcyBkZSBjb211bmljYXIgc3Ugb2JyYS48L3A+DQoNCjxwPkVsIEF1dG9yLCBjb21vIGdhcmFudGUgZGUgbGEgYXV0b3LDrWEgZGUgbGEgb2JyYSB5IGVuIHJlbGFjacOzbiBhIGxhIG1pc21hLCBkZWNsYXJhIHF1ZSA8Yj5BTklJPC9iPiBzZSBlbmN1ZW50cmEgbGlicmUgZGUgdG9kbyB0aXBvIGRlIHJlc3BvbnNhYmlsaWRhZCwgc2VhIMOpc3RhIGNpdmlsLCBhZG1pbmlzdHJhdGl2YSBvIHBlbmFsLCB5IHF1ZSDDqWwgbWlzbW8gYXN1bWUgbGEgcmVzcG9uc2FiaWxpZGFkIGZyZW50ZSBhIGN1YWxxdWllciByZWNsYW1vIG8gZGVtYW5kYSBwb3IgcGFydGUgZGUgdGVyY2Vyb3MuIDxiPkFOSUk8L2I+IGVzdGFyw6EgZXhlbnRhIGRlIGVqZXJjaXRhciBhY2Npb25lcyBsZWdhbGVzIGVuIG5vbWJyZSBkZWwgQXV0b3IgZW4gZWwgc3VwdWVzdG8gZGUgaW5mcmFjY2lvbmVzIGEgZGVyZWNob3MgZGUgcHJvcGllZGFkIGludGVsZWN0dWFsIGRlcml2YWRvcyBkZWwgZGVww7NzaXRvIHkgYXJjaGl2byBkZSBsYSBvYnJhLjwvcD4NCg0KPHA+PGI+QU5JSTwvYj4gbm90aWZpY2Fyw6EgYWwgQXV0b3IgZGUgY3VhbHF1aWVyIHJlY2xhbWFjacOzbiBxdWUgcmVjaWJhIGRlIHRlcmNlcm9zIGVuIHJlbGFjacOzbiBjb24gbGEgb2JyYSB5LCBlbiBwYXJ0aWN1bGFyLCBkZSByZWNsYW1hY2lvbmVzIHJlbGF0aXZhcyBhIGxvcyBkZXJlY2hvcyBkZSBwcm9waWVkYWQgaW50ZWxlY3R1YWwgc29icmUgZWxsYS48L3A+DQoNCjxwPkVsIEF1dG9yIHBvZHLDoSBzb2xpY2l0YXIgZWwgcmV0aXJvIG8gbGEgaW52aXNpYmlsaXphY2nDs24gZGUgbGEgb2JyYSBkZSBSRURJIHPDs2xvIHBvciBjYXVzYSBqdXN0aWZpY2FkYS4gQSB0YWwgZmluIGRlYmVyw6EgbWFuaWZlc3RhciBzdSB2b2x1bnRhZCBlbiBmb3JtYSBmZWhhY2llbnRlIHkgYWNyZWRpdGFyIGRlYmlkYW1lbnRlIGxhIGNhdXNhIGp1c3RpZmljYWRhLiBBc2ltaXNtbyA8Yj5BTklJPC9iPiBwb2Ryw6EgcmV0aXJhciBvIGludmlzaWJpbGl6YXIgbGEgb2JyYSBkZSBSRURJLCBwcmV2aWEgbm90aWZpY2FjacOzbiBhbCBBdXRvciwgZW4gc3VwdWVzdG9zIHN1ZmljaWVudGVtZW50ZSBqdXN0aWZpY2Fkb3MsIG8gZW4gY2FzbyBkZSByZWNsYW1hY2lvbmVzIGRlIHRlcmNlcm9zLjwvcD4=Institucionalhttps://redi.anii.org.uy/Organismo de gobiernohttps://www.anii.org.uy/https://redi.anii.org.uy/oai/requestjmaldini@anii.org.uyUruguayopendoar:94212026-02-23T14:04:14REDI - Agencia Nacional de Investigación e Innovaciónfalse |
| spellingShingle | Bioactive compounds in raw and cooked beef with two different ageing periods Cougo, Ana Carolina Anserine Carnosine Coenzyme Q10 Glutathione L-carnitine Taurine Ciencias Agrícolas Producción Animal y Lechería |
| status_str | publishedVersion |
| title | Bioactive compounds in raw and cooked beef with two different ageing periods |
| title_full | Bioactive compounds in raw and cooked beef with two different ageing periods |
| title_fullStr | Bioactive compounds in raw and cooked beef with two different ageing periods |
| title_full_unstemmed | Bioactive compounds in raw and cooked beef with two different ageing periods |
| title_short | Bioactive compounds in raw and cooked beef with two different ageing periods |
| title_sort | Bioactive compounds in raw and cooked beef with two different ageing periods |
| topic | Anserine Carnosine Coenzyme Q10 Glutathione L-carnitine Taurine Ciencias Agrícolas Producción Animal y Lechería |
| url | https://hdl.handle.net/20.500.12381/5440 |
