Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1167824
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dc.contributor.authorCÔNSOLO, N. R. B.
dc.contributor.authorPAULA, A. P. M. DE
dc.contributor.authorSANTOS, E. S. P.
dc.contributor.authorCOLNAGO, L. A.
dc.contributor.authorMORAES, T. B.
dc.contributor.authorNASSU, R. T.
dc.contributor.authorPFLANZER, S. B.
dc.date.accessioned2024-10-04T20:54:18Z-
dc.date.available2024-10-04T20:54:18Z-
dc.date.created2024-10-04
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/1167824-
dc.descriptionEating 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].
dc.language.isoeng
dc.rightsopenAccess
dc.subjectSensorial experience
dc.subjectMeat aging process
dc.subjectAged beef
dc.subjectDry-aged process
dc.subjectMoisture absorber
dc.subjectWater drying dynamics
dc.titleAssessing the water dynamic of aged beef by TD-NMR relaxometry.
dc.typeArtigo em anais e proceedings
dc.subject.nalthesaurusMeat quality
riaa.ainfo.id1167824
riaa.ainfo.lastupdate2024-10-04
dc.contributor.institutionNARA 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.
Appears in Collections:Artigo em anais de congresso (CNPDIA)

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