HIGHLIGHTS
- who: Ellies-Oury Marie-Pierre et al. from the , Saint Genu00e8s Champanelle, France have published the research work: Evolution of Sensory Properties of Beef during Long Dry Ageing, in the Journal: Foods 2021, 10, x FOR PEER REVIEW of /2021/
- what: The authors studied the kinetics of the evolution of muscle properties with increasing ageing time to propose an optimal duration allowing a compromise between quality and meat weight loss reduction. The study was performed on 32 samples from 8 animals for which the Longissimus thoracis sensory properties were analysed at different stages of ageing . . .
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