Título:	Water dynamic of aged beef investigated trough TD-NMR and multivariate approaches.
Autor:	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.
Afiliación:	NARA R. B. CÔNSOLO, UNIVERSITY OF SÃO PAULO; ANA PAULA M. DE PAULA, STATE UNIVERSITY OF CAMPINAS; BEATRIZ M. FOZ, UNIVERSITY OF SÃO PAULO; LUIZ ALBERTO COLNAGO, CNPDIA; TIAGO B. MORAES, UNIVERSITY OF SÃO PAULO; RENATA TIEKO NASSU, CPPSE; POLIANA M. DOS SANTOS, FEDERAL UNIVERSITY OF TECHNOLOGY; SÉRGIO BERTELLI PFLANZER, STATE UNIVERSITY OF CAMPINAS.
Año:	2023
Referencia:	In: INTERNATIONAL CONGRESS OF MEAT SCIENCE AND TECHNOLOGY, 69., 2023, Padova, Italy. Proceedings... Padova, Italy: ICOMST, 2023.
Descripción:	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.
NAL Thesaurus:	Meat quality
Palabras clave:	Aged beef Eating experience Meat organoleptic traits Dry-aged meat Moisture absorber Intramuscular moisture Flavour concentration Water drying dynamics TD-NMR relaxometry
Tipo de Material:	Artigo de periódico
Acceso:	openAccess
Aparece en las colecciones:	Artigo em anais de congresso (CNPDIA)