Using TD-NMR relaxometry and 1D 1H NMR spectroscopy to evaluate aging of Nellore beef

Author:

Cônsolo Nara R.B.,Silva Juliana,Buarque Vicente L.M.,Samuelsson Linda M.,Miller Poppy,Maclean Paul H.,Moraes Tiago B.,Barbosa Luis C.G.S.,Higuera-Padilla Angel,Colnago Luiz A.,Saran Netto Arlindo,Gerrard David E.,Silva Saulo L.

Funder

Fundação de Amparo à Pesquisa do Estado de São Paulo

Publisher

Elsevier BV

Subject

Food Science

Reference52 articles.

1. Meat color measurement guidelines;American Meat Science Association, A,2012

2. Research Guidelines for Cookery, Sensory Evaluation, and Instrumental Tenderness Measurements of Meat;AMSA;American Meat Science Association,2015

3. Metabolite profile and consumer sensory acceptability of meat from lean Nellore and Angus × Nellore crossbreed cattle fed soybean oil;Antonelo;Food Research International,2020

4. Applications of NMR in meat science;Bertram;Annual Reports on NMR Spectroscopy,2004

5. Relationship between water mobility and distribution and sensory attributes in pork slaughtered at an age between 90 and 180 days;Bertram;Meat Science,2007

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