Effects of in-the-bag dry-ageing on meat quality, palatability and volatile compounds of low-value beef cuts
Patricia L.A. Leighton, Wilson Barragán-Hernández, Ó. López-Campos, José Segura, J.L. Aalhus, N. Prieto
Topics & Concepts
PalatabilityFlavourFood scienceAromaLipid oxidationTasteChemistryTendernessAntioxidantBiochemistryMeat and Animal Product QualityAnimal Nutrition and PhysiologySensory Analysis and Statistical Methods