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University of Bari Aldo Moro Reports Findings in Food Chemistry (Enhancement of culled ewes' meat quality: Effects of aging method and time).
- Source :
- Food Weekly News; 9/5/2024, p303-303, 1p
- Publication Year :
- 2024
-
Abstract
- A recent study conducted by the University of Bari Aldo Moro in Italy examined the effects of wet and dry aging on the quality of meat from culled ewes. The study found that dry aging resulted in increased water holding capacity and decreased cooking loss compared to wet aging. However, dry aging also led to higher oxidation product concentration and the presence of certain aldehydes and ketones. Overall, the study suggests that dry aging may improve the acceptability of culled ewes' meat, particularly in shorter aging times. [Extracted from the article]
- Subjects :
- FOOD chemistry
SHEARING force
VETERINARY medicine
EWES
MEAT
MEAT quality
Subjects
Details
- Language :
- English
- ISSN :
- 19441754
- Database :
- Complementary Index
- Journal :
- Food Weekly News
- Publication Type :
- Periodical
- Accession number :
- 179337566