Title:	Assessing the water dynamic of aged beef by TD-NMR relaxometry.
Authors:	CÔNSOLO, N. R. B. PAULA, A. P. M. DE SANTOS, E. S. P. COLNAGO, L. A. MORAES, T. B. NASSU, R. T. PFLANZER, S. B.
Affiliation:	NARA R. B. CÔNSOLO, UNIVERSIDADE DE SÃO PAULO; ANA PAULA M. DE PAULA, UNIVERSIDADE ESTADUAL DE CAMPINAS; EDUARDO S. P. SANTOS, UNIVERSIDADE DE SÃO PAULO; LUIZ ALBERTO COLNAGO, CNPDIA; TIAGO B. MORAES, UNIVERSIDADE DE SÃO PAULO; RENATA TIEKO NASSU, CPPSE; SÉRGIO BERTELLI PFLANZER, UNIVERSIDADE ESTADUAL DE CAMPINAS.
Date Issued:	2023
Citation:	In: INTERNATIONAL CONGRESS OF MEAT SCIENCE AND TECHNOLOGY, 69., 2023, Padova, Italy. Proceedings... Padova, Italy: ICOMST, 2023.
Description:	Eating beef can be considered as a sensorial experience, a moment of mindfulness and mouthfulness, so consumers are increasingly demanding high quality meat, mainly focusing on tender with a distinctive and consistent flavour [1].
NAL Thesaurus:	Meat quality
Keywords:	Sensorial experience Meat aging process Aged beef Dry-aged process Moisture absorber Water drying dynamics
Type of Material:	Artigo em anais e proceedings
Access:	openAccess
Appears in Collections:	Artigo em anais de congresso (CNPDIA)