Carolina Naves Aroeira

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The objective of this study was to evaluate the effect of freezing prior to wet aging on the color of Nellore and Aberdeen Angus cattle meat. Samples of the Longissimus thoracis muscle were subjected to two treatments: conventional aging (0, 7, 14 and 21days); and freezing (-20°C for 40days) followed by thawing and aging. Freezing promoted (P<0.05)(More)
The objective of this study was to determine the effects of freezing prior to aging on the meat tenderness of young Nellore and Aberdeen Angus bulls. Samples of the longissimus thoracis muscle were submitted to two treatments: conventional aging and freezing (-20°C for 40 days) followed by thawing and aging periods. The meats were evaluated after 0, 7, 14(More)
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