Effects of the Aging Period and Method on the Physicochemical, Microbiological and Rheological Characteristics of Two Cuts of Charolais Beef

Effects of the Aging Period and Method on the Physicochemical, Microbiological and Rheological Characteristics of Two Cuts of Charolais Beef

Wet-aging (WA) and dry-aging (DA) methods are usually used in the beef industry to satisfy the consumers’ tastes; however, these methods are not suitable for all anatomical cuts. In this study, WA and DA were applied to improve the quality of two cuts of Charolais beef (<i>Longissimus dorsi<...

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Bibliographic Details
Main Authors: Marika Di Paolo, Rosa Luisa Ambrosio, Claudia Lambiase, Valeria Vuoso, Angela Salzano, Giovanna Bifulco, Carmela Maria Assunta Barone, Raffaele Marrone
Format: Article
Language:English
Published: MDPI AG 2023-01-01
Series:Foods
Subjects:
wet-aging
dry-aging
meat quality
cooking loss
fatty acids profile
food safety
Online Access:https://www.mdpi.com/2304-8158/12/3/531

Internet

https://www.mdpi.com/2304-8158/12/3/531

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