Assessing the water dynamic of aged beef by TD-NMR relaxometry.

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dc.contributorNARA 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.
dc.creatorCÔNSOLO, N. R. B.
dc.creatorPAULA, A. P. M. DE
dc.creatorSANTOS, E. S. P.
dc.creatorCOLNAGO, L. A.
dc.creatorMORAES, T. B.
dc.creatorNASSU, R. T.
dc.creatorPFLANZER, S. B.
dc.date2024-10-04T20:54:18Z
dc.date2024-10-04T20:54:18Z
dc.date2024-10-04
dc.date2023
dc.date.accessioned2026-07-07T04:29:31Z
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.identifierIn: INTERNATIONAL CONGRESS OF MEAT SCIENCE AND TECHNOLOGY, 69., 2023, Padova, Italy. Proceedings... Padova, Italy: ICOMST, 2023.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1167824
dc.identifier.urihttp://hdl.handle.net/123456789/463066
dc.languageeng
dc.rightsopenAccess
dc.subjectSensorial experience
dc.subjectMeat aging process
dc.subjectAged beef
dc.subjectDry-aged process
dc.subjectMoisture absorber
dc.subjectWater drying dynamics
dc.subjectMeat quality
dc.titleAssessing the water dynamic of aged beef by TD-NMR relaxometry.
dc.typeArtigo em anais e proceedings

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