Assessing the water dynamic of aged beef by TD-NMR relaxometry.
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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].
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Sensorial experience, Meat aging process, Aged beef, Dry-aged process, Moisture absorber, Water drying dynamics, Meat quality