Effect of Different Aging Methods on the Formation of Aroma Volatiles in Beef Strip Loins.

Foods · 2021 · PMC7828147 · PMID 33445674

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a decreasing trendno p-value reported

Aldehydes, Furans and Ketones Aldehyde contents increased in dry-aged beef, while a decreasing trend during wet aging was observed, with some fluctuations as the aging duration increased ( Table 3 ).

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