Abstract
The effort needed to serve the perfect steak requires good cattle to create high quality fresh beef with optimum flavour and texture. Nevertheless, these properties can be enhanced by optimising a dry aging beef process beyond the traditional aging period. The results are discussed in terms of the specific parameters involved during the storage, together with the effect on the sensory properties, on taste and mouth feel, to obtain top quality meat.
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Schedule a callMore From: International Journal of Gastronomy and Food Science
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