Effect of Two Organic Production Strategies and Ageing Time on Textural Characteristics of Beef from the Retinta Breed

Effect of Two Organic Production Strategies and Ageing Time on Textural Characteristics of Beef from the Retinta Breed

The primary aim of this paper is to determine the influence of two organic production systems, organic grass-fed (OG) and organic concentrate-fed (OC), vs. a conventional concentrate-fed (CC) system; the second aim is to determine the influence of the ageing period on the physical parameters and tex...

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Bibliographic Details
Main Authors: Susana García-Torres, Adoración López-Gajardo, David Tejerina, Estrella Prior, María Cabeza de Vaca, Alberto Horcada
Format: Article
Language:English
Published: MDPI AG 2020-10-01
Series:Foods
Subjects:
organic beef
ageing
tenderisation speed
meat quality
sarcomere
Online Access:https://www.mdpi.com/2304-8158/9/10/1417

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