Effect of in-the-bag dry-ageing on meat palatability and volatile compounds of cull cows and youthful steers

Effect of in-the-bag dry-ageing on meat palatability and volatile compounds of cull cows and youthful steers

This study evaluated the effects of in-the-bag dry-ageing on eating quality and volatile compounds of longissimus lumborum from cows and steers. Compared to wet-ageing, in-the-bag dry-ageing increased purge loss (P 

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Bibliographische Detailangaben
Veröffentlicht in:Meat science 2022-06, Vol.188, p.108800-108800, Article 108800
Hauptverfasser: Barragán-Hernández, W., Leighton, P.L.A., López-Campos, O., Segura, J., Aalhus, J.L., Prieto, N.
Format: Artikel
Sprache:eng
Schlagworte:
Animals
Beef
Cattle
Cooking
Dry-ageing
Eating quality
Female
Flavour
Food Handling - methods
Meat - analysis
Muscle, Skeletal
Taste
Volatile compounds
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Zusammenfassung:This study evaluated the effects of in-the-bag dry-ageing on eating quality and volatile compounds of longissimus lumborum from cows and steers. Compared to wet-ageing, in-the-bag dry-ageing increased purge loss (P 
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2022.108800