The effect of the dry aging process on the beef color

dc.contributor.author	BULGARU, Viorica
dc.date.accessioned	2022-11-14T11:30:42Z
dc.date.available	2022-11-14T11:30:42Z
dc.date.issued	2022
dc.identifier.citation	BULGARU, Viorica. The effect of the dry aging process on the beef color. In: Modern Technologies, in the Food Industry – 2022: proc. of the Intern. Conf., MTFI – 2022, 20-22 October 2022. Chişinău: Tehnica-UTM, 2022, p. 61. ISBN 978-9975-45-851-1.	en_US
dc.identifier.isbn	978-9975-45-851-1
dc.identifier.uri	http://repository.utm.md/handle/5014/21667
dc.description.abstract	The purpose of this paper is to analyze the impact of beef dry aging for 14, 21, 28 and 35 days on the color change through L, a and b* values. For analysis, Simmental beef was cut, sliced from the carcass: T-bons and Ribeye. Fresh meat and dried aged meat (14, 21, 28, 35 days) in the aging room with controlled parameters: temperature (1±1 °C), relative humidity (80±5 %) and of air circulation speed (0.5-2 m/s) were subjected to determinations. Meat color parameters was performed with Konica Minolta Colorimeter.	en_US
dc.language.iso	en	en_US
dc.publisher	Universitatea Tehnică a Moldovei	en_US
dc.rights	Attribution-NonCommercial-NoDerivs 3.0 United States	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.subject	beef color	en_US
dc.subject	beef dry aging	en_US
dc.title	The effect of the dry aging process on the beef color	en_US
dc.type	Article	en_US