Characterizing the Flavor Precursors and Liberation Mechanisms of Various Dry-Aging Methods in Cull Beef Loins Using Metabolomics and Microbiome Approaches

Characterizing the Flavor Precursors and Liberation Mechanisms of Various Dry-Aging Methods in Cull Beef Loins Using Metabolomics and Microbiome Approaches

The objective of this study was to characterize and compare the dry-aging flavor precursors and their liberation mechanisms in beef aged with different methods. Thirteen paired loins were collected at 5 days postmortem, divided into four sections, and randomly assigned into four aging methods (wet-a...

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Bibliographic Details
Main Authors: Derico Setyabrata, Kelly Vierck, Tessa R. Sheets, Jerrad F. Legako, Bruce R. Cooper, Timothy A. Johnson, Yuan H. Brad Kim
Format: Article
Language:English
Published: MDPI AG 2022-05-01
Series:Metabolites
Subjects:
dry-aging
cull cow
microbiome
amino acids
reducing sugars
metabolomics
Online Access:https://www.mdpi.com/2218-1989/12/6/472

Internet

https://www.mdpi.com/2218-1989/12/6/472

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