Aging time influences fatty acid profiles and volatile compounds in cooked Thai native beef.
Objective: This study aims to assess the impact of aging time on the quality of meat, fatty acid profiles, and volatile compounds in cooked Thai native beef. Materials and Methods: The experiment utilized a randomized complete block design, where the aging time (0, 7, 14, 21, and 28 days) served as...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Network for the Veterinarians of Bangladesh
2025-03-01
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| Series: | Journal of Advanced Veterinary and Animal Research |
| Subjects: | |
| Online Access: | http://www.ejmanager.com/fulltextpdf.php?mno=199879 |
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