Freezing/thawing as an accelerating process of wet- and dry-aged Nellore beef-Reference-Cited by-同舟云学术

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Freezing/thawing as an accelerating process of wet- and dry-aged Nellore beef

Published:2024-05 Issue: Volume:211 Page:109443
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Guimarães Angélica Sousa,Haddad Gabriela de Barros Silva,Guimarães Jéssica Sousa,Torres Filho Robledo de Almeida,Fontes Paulo Rogério,Ramos Alcinéia de Lemos Souza,Ramos Eduardo Mendes

Funder

National Council for Scientific and Technological Development

Minas Gerais State Foundation of Support to the Research

Publisher

Elsevier BV

Reference44 articles.

1. Freezing, thawing and aging effects on beef tenderness from Bos indicus and Bos taurus cattle;Aroeira;Meat Science,2016

2. Effect of freezing prior to aging on myoglobin redox forms and CIE color of beef from Nellore and Aberdeen Angus cattle;Aroeira;Meat Science,2017

3. Effect of in-the-bag dry-ageing on meat palatability and volatile compounds of cull cows and youthful steers;Barragán-Hernández;Meat Science,2022

4. Dry-aging improves meat quality attributes of grass-fed beef loins;Berger;Meat Science,2018

5. Effects of freezing and thawing on microbiological and physical-chemical properties of dry-aged beef;Bernardo;Meat Science,2020

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Meat exudate metabolomics reveals the impact of freeze-thaw cycles on meat quality in pork loins;Food Chemistry: X;2024-12

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