Effect of Breeding Techniques and Prolonged Post Dry Aging Maturation Process on Biomolecule Levels in Raw Buffalo Meat

Effect of Breeding Techniques and Prolonged Post Dry Aging Maturation Process on Biomolecule Levels in Raw Buffalo Meat

Recently, several concerns have been expressed on red meat quality and consumption. The aims of this study were to evaluate the influence of different breeding techniques and a prolonged post dry aging (PDA) maturation process on biomolecules level in raw buffalo meat. In the first experiment, two g...

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Bibliographic Details
Main Authors: Angela Salzano, Alessio Cotticelli, Raffaele Marrone, Michael J. D’Occhio, Nunzia D’Onofrio, Gianluca Neglia, Rosa Luisa Ambrosio, Maria Luisa Balestrieri, Giuseppe Campanile
Format: Article
Language:English
Published: MDPI AG 2021-04-01
Series:Veterinary Sciences
Subjects:
buffalo meat
functional molecules
meat quality
post dry aging
Online Access:https://www.mdpi.com/2306-7381/8/4/66

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