The demand for meat alternatives based on ingredients sourced from nonanimal materials
with equivalent quality of muscle tissue is increasing. As more consumers switch to meat …

Dry aging is a historic and common-used preservation and increment method for meat
processing, giving the meat product unique mouthfeel and attracted flavor. In this work, less …

Beef dry-aging consists of a selection of unpackaged prime cuts placed in a controlled
environment cold room for several weeks. The goals are to concentrate flavors like nutty and …

This research aimed to explore the changes in two sampling locations (internal and
external) of the Longissimus thoracis et lumborum (LTL) beef muscle proteomes subjected …

Dry-aging is a postmortem process that can substantially enhance the texture and flavour of
beef. This study entailed suspending Yanbian cattle M. gluteus medius in the aging cabinet …

Efficient cold-chain delivery is essential for maintaining a sustainable global food supply.
This study used metabolomic analysis to examine meat quality changes during the “wet …

The escalating demand for meat driven by the increase of the global population requires
substantial advancements in the beef sector. Among the various cattle breeds bred for meat …

Beef dry aging consist in a selection of unpackaged primal cuts that are placed in a
refrigerator room with controlled environment for several weeks. The goals are the …