The effects of processing and preservation technologies on meat quality: Sensory and nutritional aspects
This review describes the effects of processing and preservation technologies on sensory
and nutritional quality of meat products. Physical methods such as dry aging, dry curing …
and nutritional quality of meat products. Physical methods such as dry aging, dry curing …
Meat flavour in pork and beef–From animal to meal
MD Aaslyng, L Meinert - Meat science, 2017 - Elsevier
An intense meat flavour is greatly appreciated by consumers. Meat flavour is generated
during the cooking process through a complex series of chemical reactions between …
during the cooking process through a complex series of chemical reactions between …
Understanding postmortem biochemical processes and post-harvest aging factors to develop novel smart-aging strategies
Postmortem aging is a value-adding process and has been extensively practiced by the
global meat industry for years. The rate and extent of aging impacts on meat quality …
global meat industry for years. The rate and extent of aging impacts on meat quality …
Dry aging of beef; Review
D Dashdorj, VK Tripathi, S Cho, Y Kim… - Journal of animal science …, 2016 - Springer
The present review has mainly focused on the specific parameters including aging (aging
days, temperature, relative humidity, and air flow), eating quality (flavor, tenderness and …
days, temperature, relative humidity, and air flow), eating quality (flavor, tenderness and …
A comprehensive review of drying meat products and the associated effects and changes
Preserving fresh food, such as meat, is significant in the effort of combating global food
scarcity. Meat drying is a common way of preserving meat with a rich history in many …
scarcity. Meat drying is a common way of preserving meat with a rich history in many …
Dry-aging improves meat quality attributes of grass-fed beef loins
The objective of this study was to evaluate the effect of dry-aging on meat quality and
microbiological properties of grass-fed beef loins. At 7 d postmortem, eighteen bone-in loins …
microbiological properties of grass-fed beef loins. At 7 d postmortem, eighteen bone-in loins …
The dry aged beef paradox: Why dry aging is sometimes not better than wet aging
An increasing consumer demand for a higher quality and eating experience has led to a
revisit to the dry aging process. Therefore, research also focuses on the effects of different …
revisit to the dry aging process. Therefore, research also focuses on the effects of different …
Novel techniques to understand consumer responses towards food products: A review with a focus on meat
Consumer evaluation has been used extensively over the past decades to evaluate
acceptability and quality of food products. New methods have been developed to overcome …
acceptability and quality of food products. New methods have been developed to overcome …
Mechanisms and strategies to tailor dry-aged meat flavour
Background Dry-ageing of fresh meat has been the subject of growing research interest over
the past 20 years. To date, inconsistencies in addressing the impact of dry-ageing on the …
the past 20 years. To date, inconsistencies in addressing the impact of dry-ageing on the …
Effects of different ageing methods on colour, yield, oxidation and sensory qualities of Australian beef loins consumed in Australia and Japan
M Ha, P McGilchrist, R Polkinghorne, L Huynh… - Food Research …, 2019 - Elsevier
This study investigated the effect of three ageing methods (dry, wet and stepwise wet-then-
dry) and ageing time on pH, colour, yield, lipid and protein oxidation and eating quality of …
dry) and ageing time on pH, colour, yield, lipid and protein oxidation and eating quality of …