Physicochemical and sensory assessments in spain and united states of pgi-certified ternera de navarra vs. certified angus beef

HIGHLIGHTS

• who: Maru00eda Josu00e9 Beriain and collaborators from the Institute of Innovation and Sustainable Development in the Food Chain (IS-FOOD), Arrosadia Campus, Public University of Navarre (UPNA), Jeru00f3nimo Ayanz Building, Pamplona, Spain have published the Article: Physicochemical and Sensory Assessments in Spain and United States of PGI-Certified Ternera de Navarra vs. Certified Angus Beef, in the Journal: Foods 2021, 1474 of 25/06/2021
• what: The understanding of meat quality factors and consumers preferences is crucial to bridge the gap between the quality approach objectives in the abattoirs, the product physicochemical approach, and the . . .
  

   

  

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