NARA 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.2026-07-07http://hdl.handle.net/123456789/463108Aging process is an important technology used to improve meat quality and eating experience, but different types of aging produce differences on meat organoleptic traits.openAccessAged beefEating experienceMeat organoleptic traitsDry-aged meatMoisture absorberIntramuscular moistureFlavour concentrationWater drying dynamicsTD-NMR relaxometryMeat qualityArtigo em anais e proceedings