Water dynamic of aged beef investigated trough TD-NMR and multivariate approaches.

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Author(s): CÔNSOLO, N. R. B.; PAULA, A. P. M. DE; FOZ, B. M.; COLNAGO, L. A.; MORAES, T. B.; NASSU, R. T.; SANTOS, P. M. DOS; PFLANZER, S. B.

Summary: Aging process is an important technology used to improve meat quality and eating experience, but different types of aging produce differences on meat organoleptic traits.

Publication year: 2023

Types of publication: Journal article

Unit: Embrapa Instrumentation

Keywords: Aged beef, Dry-aged meat, Eating experience, Flavour concentration, Intramuscular moisture, Meat organoleptic traits, Moisture absorber, TD-NMR relaxometry, Water drying dynamics

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