Avaliação sensorial da carne bovina sob maturação úmida e seca
The aim was to evaluate the physical and sensory characteristics of beef aged under wet and dry aging methods. Both aging lasted 34 days. The luminosity showed an effect of the aging time, in which the wet aging obtained greater luminosity, that is, a lighter meat, in comparison to the dry aging and...
| Autor principal: | Silva, Kaynan Emanuel Campos da |
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| Grau: | Monografia |
| Idioma: | pt_BR |
| Publicado em: |
Universidade Federal do Tocantins
2023
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| Assuntos: | |
| Acesso em linha: |
http://hdl.handle.net/11612/5143 |