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The effect of the dry aging process on the beef color

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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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    20–22 October, 2022

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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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