Effects of dry-aging on meat quality attributes and metabolite profiles of beef loins

The objectives of this study were to evaluate different dry-aging regimes and their impacts on quality attributes and metabolite profiles of beef loins. Thirty loins (M. longissimus lumborum) from 15 beef carcasses at 2days post-mortem were obtained. Each loin was cut in half yielding 60 sections, w...

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Veröffentlicht in:	Meat science 2016-01, Vol.111, p.168-176
Hauptverfasser:	Kim, Yuan H. Brad, Kemp, Robert, Samuelsson, Linda M.
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Beef Cattle Chemical Phenomena Consumer Behavior Cooking Dry-aging Flavour Food Preferences Food Preservation Food Quality Food Storage Food, Preserved - analysis Hardness Humans Maillard Reaction Male Meat - analysis Meat quality Mechanical Phenomena Metabolite New Zealand NMR Pelvis Sensation Shear Strength Taste Water - analysis
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