Influence of meat sample geometry on dehydration dynamics during dry-aging of beef.

Álvarez, Sara; Álvarez, Carlos; M Hamill, Ruth; O'Neill, Eileen; Mullen, Anne Maria

Álvarez, Sara; Álvarez, Carlos; M Hamill, Ruth; O'Neill, Eileen; Mullen, Anne Maria.

Afiliación

Álvarez S; Dept. of Food Quality and Sensory Science, Teagasc Food Research Centre Ashtown, Dublin D15 DY05, Ireland; School of Food and Nutritional Sciences, University College, Cork, Western Road, Cork T12 YN60, Ireland.
Álvarez C; Dept. of Food Quality and Sensory Science, Teagasc Food Research Centre Ashtown, Dublin D15 DY05, Ireland.
M Hamill R; Dept. of Food Quality and Sensory Science, Teagasc Food Research Centre Ashtown, Dublin D15 DY05, Ireland.
O'Neill E; School of Food and Nutritional Sciences, University College, Cork, Western Road, Cork T12 YN60, Ireland.
Mullen AM; Dept. of Food Quality and Sensory Science, Teagasc Food Research Centre Ashtown, Dublin D15 DY05, Ireland. Electronic address: Anne.mullen@teagasc.ie.

Meat Sci ; 202: 109216, 2023 Aug.

Article en En | MEDLINE | ID: mdl-37207552

Asunto(s)

Manipulación de Alimentos; Carne Roja; Bovinos; Animales; Deshidratación; Carne/análisis; Desecación; Agua/análisis; Carne Roja/análisis

Palabras clave

Drying kinetics; Low field NMR; Mathematical modelling; Water distribution

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Carne Roja / Manipulación de Alimentos Límite: Animals Idioma: En Revista: Meat Sci Asunto de la revista: CIENCIAS DA NUTRICAO Año: 2023 Tipo del documento: Article País de afiliación: Irlanda Pais de publicación: Reino Unido

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