Effects of combined wet- and dry-aging techniques on the physicochemical and sensory attributes of beef ribeye steaks from grain-fed crossbred Zebu steers-Reference-Cited by-同舟云学术

Effects of combined wet- and dry-aging techniques on the physicochemical and sensory attributes of beef ribeye steaks from grain-fed crossbred Zebu steers

Published:2019-09-01 Issue:3 Volume:99 Page:497-504
ISSN:0008-3984
Container-title:Canadian Journal of Animal Science
language:en
Short-container-title:Can. J. Anim. Sci.

Author:

de Faria Vilella Gustavo¹,Gomes Carolina Lugnani¹,Battaglia Christian Timich¹,Pacheco Maria Teresa Bertoldo²,da Silva Vera Sônia Nunes²,Rodas-González Argenis³,Pflanzer Sérgio Bertelli¹

Affiliation:

1. Faculty of Food Engineering (FEA), University of Campinas (UNICAMP), Cidade Universitária Zeferino Vaz, Campinas CEP 13083-862, Brazil.

2. Food Technology Institute (ITAL), Center for Science and Quality of Food, Campinas CEP 13070-178, Brazil.

3. Department of Animal Science, Faculty of Agricultural and Food Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada.

Publisher

Canadian Science Publishing

Subject

Animal Science and Zoology,Food Animals

Link

http://www.nrcresearchpress.com/doi/pdf/10.1139/cjas-2018-0127

Reference34 articles.

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3. Effects of dietary rosemary extract on lamb spoilage under retail display conditions

4. A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATION

5. Changes in pH and water holding properties of Longissimus dorsi muscle during beef ageing

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