Volatile compounds profile of dry and wet aged beef.

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dc.contributorVanessa Cristina Francisco, UNESP
dc.contributorAVELARDO URANO DE CARVALHO FERREIRA, CPPSE
dc.contributorGustavo de F. Vilella, UNICAMP
dc.contributorRENATA TIEKO NASSU, CPPSE
dc.contributorSérgio Bertelli Pflanzer Junior, UNICAMP.
dc.creatorFRANCISCO, V. C.
dc.creatorFERREIRA, A. U. de C.
dc.creatorVILLELA, G. de F.
dc.creatorNASSU, R. T.
dc.creatorPFLANZER JUNIOR, S. B.
dc.date2018-10-09T01:01:25Z
dc.date2018-10-09T01:01:25Z
dc.date2018-10-08
dc.date2018
dc.date2019-08-14T11:11:11Z
dc.date.accessioned2026-07-07T05:27:00Z
dc.descriptionAging of beef can be performed by two ways: dry- or wet- aging. These processes are known to make beef more tender and aroma and flavor are enhanced. These modifications in these sensory attributes for beef can influence consumers´ acceptance. Beef aroma is given by a combination of different aldehydes, ketones and other compounds, generated by Maillard reaction or lipid oxidation. As there are few studies of beef aroma compounds comparing dry- and wet- aged beef from Brazilian animals, this study aimed verify the effects of different types of aging on the chemical profile of the main volatile compounds in Brazilian beef.
dc.identifierIn: INTERNATIONAL CONGRESS OF MEAT SCIENCE AND TECHNOLOGY, 64., 2018, Melbourne, Australia. Proceedings... Melbourne, Australia: ICOMST, 2018.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1097027
dc.identifier.urihttp://hdl.handle.net/123456789/491550
dc.languageeng
dc.rightsopenAccess
dc.subjectCarne macia
dc.subjectAroma e sabor
dc.subjectOxidação lipídica
dc.subjectCarne Seca
dc.subjectVolatile compounds
dc.titleVolatile compounds profile of dry and wet aged beef.
dc.typeResumo em anais e proceedings

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