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 |
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