Accelerating the dry aging of bone‐in beef from Nellore cattle by the freeze/thaw process-Reference-Cited by-同舟云学术

Accelerating the dry aging of bone‐in beef from Nellore cattle by the freeze/thaw process

Published:2022-03-30 Issue:7 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Haddad Gabriela de Barros Silva¹,Gomes Hewerton Barbosa¹,Buchili Adelaide Florência Mateus¹,Rodrigues Lorena Mendes¹,Fontes Paulo Rogério²,Ramos Alcinéia de Lemos Souza¹,Ramos Eduardo Mendes¹^ORCID

Affiliation:

1. Departamento de Ciência dos Alimentos Universidade Federal de Lavras Lavras Brazil

2. Departamento de Tecnologia de Alimentos Universidade Federal de Viçosa Viçosa Brazil

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Fundação de Amparo à Pesquisa do Estado de Minas Gerais

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16573

Reference28 articles.

1. Freezing, thawing and aging effects on beef tenderness from Bos indicus and Bos taurus cattle

2. Comparison of different methods for determining the extent of myofibrillar fragmentation of chilled and frozen/thawed beef across postmortem aging periods

3. Dry-aging improves meat quality attributes of grass-fed beef loins

4. Effects of freezing and thawing on microbiological and physical-chemical properties of dry-aged beef

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3. Meat Quality and Muscle Tissue Proteome of Crossbred Bulls Finished under Feedlot Using Wet Distiller Grains By-Product;Foods;2022-10-17

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