Dry-aging of beef as a tool to improve meat quality. Impact of processing conditions on the technical and organoleptic meat properties
Sara Álvarez, Anne Maria Mullen, Ruth M. Hamill, Eileen O’Neill, Carlos Álvarez
Topics & Concepts
AromaFlavorOrganolepticFood scienceMeat packing industryQuality (philosophy)BusinessFood qualityBiotechnologyBiologyPhilosophyEpistemologyMeat and Animal Product QualityAnimal Nutrition and PhysiologyInsect Utilization and Effects