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dc.contributor.authorCÔNSOLO, N. R. B.
dc.contributor.authorPAULA, A. P. M. DE
dc.contributor.authorFOZ, B. M.
dc.contributor.authorCOLNAGO, L. A.
dc.contributor.authorMORAES, T. B.
dc.contributor.authorNASSU, R. T.
dc.contributor.authorSANTOS, P. M. DOS
dc.contributor.authorPFLANZER, S. B.
dc.date.accessioned2025-01-14T19:47:45Z-
dc.date.available2025-01-14T19:47:45Z-
dc.date.created2024-09-24
dc.date.issued2023
dc.identifier.citationIn: INTERNATIONAL CONGRESS OF MEAT SCIENCE AND TECHNOLOGY, 69., 2023, Padova, Italy. Proceedings... Padova, Italy: ICOMST, 2023.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1167541-
dc.descriptionAging process is an important technology used to improve meat quality and eating experience, but different types of aging produce differences on meat organoleptic traits.
dc.language.isoeng
dc.rightsopenAccess
dc.subjectAged beef
dc.subjectEating experience
dc.subjectMeat organoleptic traits
dc.subjectDry-aged meat
dc.subjectMoisture absorber
dc.subjectIntramuscular moisture
dc.subjectFlavour concentration
dc.subjectWater drying dynamics
dc.subjectTD-NMR relaxometry
dc.titleWater dynamic of aged beef investigated trough TD-NMR and multivariate approaches.
dc.typeArtigo de periódico
dc.subject.nalthesaurusMeat quality
riaa.ainfo.id1167541
riaa.ainfo.lastupdate2025-01-14
dc.contributor.institutionNARA 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.
Aparece en las colecciones:Artigo em anais de congresso (CNPDIA)

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