Profile of Producers and Production of Dry-Aged Beef in Brazil

Contributions of tenderness, juiciness and flavor liking to overall liking of beef in Europe

(2020) Jingjing Liu et al.   MEAT SCIENCE

Elucidating mechanisms involved in flavor generation of dry-aged beef loins using metabolomics approach

(2020) Derico Setyabrata et al.   FOOD RESEARCH INTERNATIONAL

The effects of time and relative humidity on dry-aged beef: Traditional versus special bag

(2020) Ana Paula Da Silva Bernardo et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Changes in microbial composition on the crust by different air flow velocities and their effect on sensory properties of dry-aged beef

(2019) Hyun Jung Lee et al.   MEAT SCIENCE

Role of moisture evaporation in the taste attributes of dry- and wet-aged beef determined by chemical and electronic tongue analyses

(2019) Hyun Jung Lee et al.   MEAT SCIENCE

Comparison of methods for measuring shear force and sarcomere length and their relationship with sensorial tenderness of longissimus muscle in beef

(2019) Christian Battaglia et al.   JOURNAL OF TEXTURE STUDIES

Effects of different ageing methods on colour, yield, oxidation and sensory qualities of Australian beef loins consumed in Australia and Japan

(2019) Minh Ha et al.   FOOD RESEARCH INTERNATIONAL

Dry-aging improves meat quality attributes of grass-fed beef loins

(2018) Jordy Berger et al.   MEAT SCIENCE

Changes in taste compounds, breaking properties, and sensory attributes during dry aging of beef from Japanese black cattle

(2016) Fumiko Iida et al.   MEAT SCIENCE

Effects of dry, vacuum, and special bag aging; USDA quality grade; and end-point temperature on yields and eating quality of beef Longissimus lumborum steaks

(2013) Michael E. Dikeman et al.   MEAT SCIENCE

Production systems – An example from Brazil

(2009) José Bento Sterman Ferraz et al.   MEAT SCIENCE

Dry versus wet aging of beef: Retail cutting yields and consumer palatability evaluations of steaks from US Choice and US Select short loins

(2007) R.D. Smith et al.   MEAT SCIENCE