Water dynamic of aged beef investigated trough TD-NMR and multivariate approaches.

Vista sencilla de ítem
dc.contributorNARA R. B. CÔNSOLO, UNIVERSITY OF SÃO PAULO; ANA PAULA M. DE PAULA, STATE UNIVERSITY OF CAMPINAS; BEATRIZ M. FOZ, UNIVERSITY OF SÃO PAULO; LUIZ ALBERTO COLNAGO, CNPDIA; TIAGO B. MORAES, UNIVERSITY OF SÃO PAULO; RENATA TIEKO NASSU, CPPSE; POLIANA M. DOS SANTOS, FEDERAL UNIVERSITY OF TECHNOLOGY; SÉRGIO BERTELLI PFLANZER, STATE UNIVERSITY OF CAMPINAS.
dc.creatorCÔNSOLO, N. R. B.
dc.creatorPAULA, A. P. M. DE
dc.creatorFOZ, B. M.
dc.creatorCOLNAGO, L. A.
dc.creatorMORAES, T. B.
dc.creatorNASSU, R. T.
dc.creatorSANTOS, P. M. DOS
dc.creatorPFLANZER, S. B.
dc.date2025-01-14T19:47:45Z
dc.date2025-01-14T19:47:45Z
dc.date2024-09-24
dc.date2023
dc.date.accessioned2026-07-07T04:29:37Z
dc.descriptionAging process is an important technology used to improve meat quality and eating experience, but different types of aging produce differences on meat organoleptic traits.
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/1167541
dc.identifier.urihttp://hdl.handle.net/123456789/463108
dc.languageeng
dc.rightsopenAccess
dc.subjectAged beef
dc.subjectEating experience
dc.subjectMeat organoleptic traits
dc.subjectDry-aged meat
dc.subjectMoisture absorber
dc.subjectIntramuscular moisture
dc.subjectFlavour concentration
dc.subjectWater drying dynamics
dc.subjectTD-NMR relaxometry
dc.subjectMeat quality
dc.titleWater dynamic of aged beef investigated trough TD-NMR and multivariate approaches.
dc.typeArtigo em anais e proceedings

Archivos

Colecciones

Embrapa Instrumentación (CNPDIA)