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| Fältnamn | Indikatorer | Metadata |
|---|---|---|
| 000 | 02865naa a2200313 4500 | |
| 001 | oai:slubar.slu.se:53523 | |
| 003 | SwePub | |
| 008 | 260213s2014 | |||||||||||000 ||eng| | |
| 024 | 7 | a https://res.slu.se/id/publ/535232 URI |
| 024 | 7 | a https://doi.org/10.1016/j.meatsci.2014.03.0142 DOI |
| 040 | a (SwePub)slu | |
| 041 | a engb eng | |
| 042 | 9 SwePub | |
| 072 | 7 | a ref2 swepub-contenttype |
| 072 | 7 | a art2 swepub-publicationtype |
| 100 | 1 | a Li, Xinu Swedish University of Agricultural Sciences,Sveriges lantbruksuniversitet,Institutionen för livsmedelsvetenskap,Department of Food Science,Chinese Academy of Agricultural Sciences4 aut0 (Swepub:slu)51202 |
| 245 | 1 0 | a A comparative study of beef quality after ageing longissimus muscle using a dry ageing bag, traditional dry ageing or vacuum package ageing |
| 264 | 1 | b Elsevier BV,c 2014 |
| 264 | 1 | b Elsevier |
| 520 | a The objective of this study was to investigate beef quality of longissimus muscle after ageing in dry ageing bags, traditional dry ageing or vacuum for 8 or 19 days. Lower ageing weight loss, odour score and microbial growth were found in meat aged in dry ageing bags than after traditional dry ageing. The sensory panel detected no differences for most of the sensory attributes between samples using the two dry ageing methods, except for the odour of the cutting surface. The dry-aged steaks had more umami and butter fried meat taste compared with vacuum-aged steaks. Ageing time affected most of the sensory traits in this study, which improved as ageing time increased from 8 to 19 days. In a consumer test, meat aged for 21 days in dry ageing bags was preferred than the samples aged in vacuum. This may be due to the higher tenderness and juiciness obtained during storage in dry ageing bags than meat aged in vacuum. (C) 2014 Elsevier Ltd. All rights reserved. | |
| 650 | 7 | a LANTBRUKSVETENSKAPERx Jordbruk, skogsbruk och fiskex Livsmedelsvetenskap0 (SwePub)401032 hsv//swe |
| 650 | 7 | a AGRICULTURAL SCIENCESx Agriculture, Forestry and Fisheriesx Food Science0 (SwePub)401032 hsv//eng |
| 700 | 1 | a Babol, Jakubu Swedish University of Agricultural Sciences,Sveriges lantbruksuniversitet,Inst för biomedicin och veterinär folkhälsovetenskap,Department of Biomedical Science and Veterinary Public Health4 aut0 (Swepub:slu)47151 |
| 700 | 1 | a Lundström, Kerstinu Swedish University of Agricultural Sciences,Sveriges lantbruksuniversitet,Institutionen för livsmedelsvetenskap,Department of Food Science4 aut0 (Swepub:slu)50506 |
| 710 | 2 | a Sveriges lantbruksuniversitetb Institutionen för livsmedelsvetenskap4 org |
| 710 | 2 | a Sveriges lantbruksuniversitet |
| 773 | 0 | t Meat Scienced : Elsevier BVg 97, s. 433-442q 97<433-442x 0309-1740x 1873-4138 |
| 856 | 4 8 | u https://res.slu.se/id/publ/53523 |
| 856 | 4 8 | u https://doi.org/10.1016/j.meatsci.2014.03.014 |
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