Influence of Ageing Time and Method on Beef Quality and Safety

Influence of Ageing Time and Method on Beef Quality and Safety

The effectiveness of dry ageing with regard to retaining meat quality is still subject to debate. At 4 d post mortem, samples of boneless strip loins were excised from young Charolais carcasses and then stored for a further 26 d in a cooler, either vacuum-packaged (VP) or dried-aged (DA). Loin sampl...

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Bibliographic Details
Main Authors: Sara Khazzar, Severino Segato, Giorgia Riuzzi, Lorenzo Serva, Elisabetta Garbin, Gabriele Gerardi, Sandro Tenti, Massimo Mirisola, Paolo Catellani
Format: Article
Language:English
Published: MDPI AG 2023-08-01
Series:Foods
Subjects:
beef
vacuum bag ageing
dry ageing
meat colour
meat tenderness
peroxide value
Online Access:https://www.mdpi.com/2304-8158/12/17/3250

Internet

https://www.mdpi.com/2304-8158/12/17/3250

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