Aroma, texture, juiciness and colour shape the perception of meat. Explore sensory assessment, quality attributes and precise product descriptions.
The crust trimmed from dry-aged beef does not necessarily have to remain a processing loss. Researchers associated with the University of Arkansas report work in which crust from dry-aged beef loins was freeze-dried, milled and …
A pilot study from the University of Arkansas examines whether brewery by-products can be used as an aroma stimulus during dry ageing of beef striploin. USDA Choice loins, wet-aged for 21 days beforehand, were divided into five …
Ageing flavour is often described through method and number of days. A 2023 study in Foods shows why that explanation is incomplete. Researchers compared beef rump under different post-mortem ageing processes and linked measurable …