Abstract:Beef ageing is a technique used by meat technologists, retailers, and restaurateurs to intensify flavor and improve tenderness due to the natural enzymatic processes occurring in meat postmortem. There is a widespread consensus that meat should age to achieve desirable palatability and tenderness. However, taking into account obvious advantages and disadvantages it is questionable which technique of meat ageing is to be selected. The paper presents two techniques of beef ageing (dry and wet) and their effect o… Show more
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