Water dynamic of aged beef investigated trough TD-NMR and multivariate approaches.
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Aging process is an important technology used to improve meat quality and eating experience, but different types of aging produce differences on meat organoleptic traits.
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Aged beef, Eating experience, Meat organoleptic traits, Dry-aged meat, Moisture absorber, Intramuscular moisture, Flavour concentration, Water drying dynamics, TD-NMR relaxometry, Meat quality