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Updated: May 2, 2026

Introducing an Angle Adjustable Cutting Box for Analyzing Slice Shear Force in Meat
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冰/解作为加快过程的潮湿和干燥老化的内罗尔牛肉

Angélica Sousa Guimarães1, Gabriela de Barros Silva Haddad1, Jéssica Sousa Guimarães1

  • 1Departamento de Ciência dos Alimentos, Escola de Ciências Agrárias de Lavras, Universidade Federal de Lavras, Lavras, Minas Gerais 37200-900, Brazil.

Meat science
|February 10, 2024
PubMed
概括

冷/解 (FT) 加快了Nellore牛肉的老化,比传统方法更快地达到所需的柔软度和风味. 这一过程提高了牛肉的味道,而不会对质量或微生物安全产生负面影响.

关键词:
加快衰老的时间.颜色 颜色 颜色 颜色微生物的保质期 微生物的保质期温柔 温柔 温柔 温柔 是一个挥发性概况 挥发性概况

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