Physicochemical characteristics of dry aged beef from younger Nellore bulls slaughtered at different body weights

Reducing slaughter age can improve meat quality and reduce costs, while an ageing process can result in more standardized products. Thus, the objective of this paper was to measure the physicochemical characteristics of dry aged meat from younger Nellore bulls slaughtered at different body weights....

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Veröffentlicht in:	Tropical animal health and production 2019-11, Vol.51 (8), p.2635-2640
Hauptverfasser:	Passetti, Rodrigo Augusto Cortêz, do Prado, Ivanor Nunes, de Assis Fonseca de Macedo, Francisco, Teixeira, Alfredo Jorge Costa, Cardoso, Claudia Andréa Lima, de Arruda Santos, Gladston Rafael, Santos, Camilo Azevedo
Format:	Artikel
Sprache:	eng
Schlagworte:	Age Factors Aging Animals Biomedical and Life Sciences Body Weight Cattle Chemical composition Color Fatty acids Food Handling - methods Food Quality Life Sciences Male Meat Organic chemistry Polyunsaturated fatty acids Red Meat - analysis Shear forces Short Communications Slaughter Thawing Veterinary Medicine/Veterinary Science Weight reduction Zoology
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