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Elaboration and implementation of the innovative technology of dry aged beef

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dc.contributor.author BULGARU, Viorica
dc.date.accessioned 2022-05-23T11:01:16Z
dc.date.available 2022-05-23T11:01:16Z
dc.date.issued 2021
dc.identifier.citation BULGARU, Viorica. Elaboration and implementation of the innovative technology of dry aged beef. In: European Exhibition of Creativity and Innovation: proc. of the 13th ed. EUROINVENT, Iasi, Romania, 2021, p. 173. ISSN 2601-4564. e-ISSN 2601-4572. en_US
dc.identifier.issn 2601-4564
dc.identifier.issn 2601-4572
dc.identifier.uri http://repository.utm.md/handle/5014/20360
dc.description.abstract The project focuses mainly on specific parameters, including aging (duration, temperature, relative humidity and airflow), organoleptic quality (aroma, tenderness and juiciness), physico-chemical and microbiological. During the process, the processes of proteolysis and lipolysis intensify, the meat becomes juicy, the aroma becomes more intense due to the reduction of sugars, the release of free amino acids, peptides and the breakdown of ribonucleotides, natural meat enzymes break down proteins (solubilization of proteins) and connective tissue which leads to increased meat tenderness. The implementation of a aging technique by drying beef in aging room with predetermined parameters became the first such technology in the Republic of Moldova. en_US
dc.language en
dc.publisher Romanian Inventors Forum 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 invenţii en_US
dc.subject inventions en_US
dc.subject beef en_US
dc.subject dry aging en_US
dc.subject aging rooms en_US
dc.subject drying beef en_US
dc.title Elaboration and implementation of the innovative technology of dry aged beef en_US
dc.type Article en_US


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  • 2021
    Proceedings of the 13th Edition of European Exhibition of Creativity and Innovation, Romania

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Attribution-NonCommercial-NoDerivs 3.0 United States Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 3.0 United States

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