Influence of ultimate pH on biochemistry and quality of Longissimus lumborum steaks from Nellore bulls during ageing-Reference-Cited by-同舟云学术

Influence of ultimate pH on biochemistry and quality of Longissimus lumborum steaks from Nellore bulls during ageing

Published:2021-01-21 Issue:7 Volume:56 Page:3333-3343
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Barón Clara Lucía Contreras¹,Santos‐Donado Priscila Robertina¹^ORCID,Ramos Patricia Maloso²,Donado‐Pestana Carlos M.³^ORCID,Delgado Eduardo Francisquine²,Contreras‐Castillo Carmen J.¹^ORCID

Affiliation:

1. Department of Agro‐industry, Food and Nutrition “Luiz de Queiroz” College of Agriculture – University of São Paulo P.O. Box 13418‐900, Av. Padua Dias 11 Piracicaba SP Brazil

2. Department of Animal Science “Luiz de Queiroz” College of Agriculture – University of São Paulo P.O. Box 13418‐900, Av. Padua Dias 11 Piracicaba SP Brazil

3. Department of Food and Experimental Nutrition Faculty of Pharmaceutical Sciences University of São Paulo P.O. Box 05508‐900, Av. Prof. Lineu Prestes 580 São Paulo SP Brazil

Funder

Fundação de Amparo à Pesquisa do Estado de São Paulo

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14955

Reference46 articles.

1. Beef colour evolution as a function of ultimate pH

2. Disparity of dietary effects on collagen characteristics and toughness between two beef muscles

3. New Indicators of Beef Sensory Quality Revealed by Expression of Specific Genes

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