Effect of in-the-bag dry-ageing on meat palatability and volatile compounds of cull cows and youthful steers
Wilson Barragán-Hernández, Patricia L.A. Leighton, Ó. López-Campos, José Segura, J.L. Aalhus, N. Prieto
Topics & Concepts
PalatabilityAromaAgeingFood scienceFlavourChemistryTasteTendernessAnimal scienceBiologyGeneticsMeat and Animal Product QualityAnimal Nutrition and PhysiologyAnimal Behavior and Welfare Studies