Impact of aging methods and frozen storage on beef quality attributes from different finishing diets.
ABSTRACT.- The effects of finishing diet (pasture or grain) and meat preservation method on beef's physicochemical, micro- biological, and sensory attributes were evaluated. The preservation methods assessed were dry aging in bag (DAb) and wet aging (WA) for 40 d, and then frozen storage (Fr) (...
| Autores: | , , , , , , |
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| Formato: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2024 |
| País: | Uruguay |
| Recursos: | Instituto Nacional de Investigación Agropecuaria |
| Repositorio: | AINFO |
| Idioma: | inglés |
| OAI Identifier: | oai:redi.anii.org.uy:20.500.12381/4817 |
| Acesso em linha: | https://ainfo.inia.uy/consulta/busca?b=pc&id=64730&biblioteca=vazio&busca=64730&qFacets=64730 |
| Access Level: | acceso abierto |
| Palavra-chave: | Beef Meat preservation Dry-aging bag Finishing diet Quality attributes SISTEMA GANADERO EXTENSIVO - INIA |
| Resumo: | ABSTRACT.- The effects of finishing diet (pasture or grain) and meat preservation method on beef's physicochemical, micro- biological, and sensory attributes were evaluated. The preservation methods assessed were dry aging in bag (DAb) and wet aging (WA) for 40 d, and then frozen storage (Fr) ([DAb + Fr] and [WA + Fr]) for 180 d. Sixty striploins (Longissimus lumborum) from British breed steers (n = 15 from pasture and n = 15 from grain-based diet) were used. © 2024 Correa, et al. |
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