The results of this study showed that a longer ageing time improved the tenderness of meat as determined trough an instrumental and sensorial approach. A higher forage to concentrate ratio can improve tenderness but a longer ageing eliminates all diets effects on eating quality of beaf. A longer ageing time didn't affect the colour parameters regarded by consumers as appreciating features. We can conclude that ageing time is one of the main technological factors affecting beef quality
Diet and ageing effect on instrumental and sensory characteristics of meat from Podolian young bulls
Pelosi S;
2004
Abstract
The results of this study showed that a longer ageing time improved the tenderness of meat as determined trough an instrumental and sensorial approach. A higher forage to concentrate ratio can improve tenderness but a longer ageing eliminates all diets effects on eating quality of beaf. A longer ageing time didn't affect the colour parameters regarded by consumers as appreciating features. We can conclude that ageing time is one of the main technological factors affecting beef qualityFile in questo prodotto:
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