Sensory quality of beef with different ultimate pH values - A Brazilian perspective.

Autor: Ferreira GA; Departament of Animal Science, Center of Agrarian Sciences, State University of Londrina (UEL), 86.057-970, Londrina, Brazil., Barro AG; Departament of Animal Science, Center of Agrarian Sciences, State University of Londrina (UEL), 86.057-970, Londrina, Brazil., Terto DK; Departament of Animal Science, Center of Agrarian Sciences, State University of Londrina (UEL), 86.057-970, Londrina, Brazil., Bosso EB; Departament of Animal Science, Center of Agrarian Sciences, State University of Londrina (UEL), 86.057-970, Londrina, Brazil., Dos Santos ÉR; Departament of Animal Science, Center of Agrarian Sciences, State University of Londrina (UEL), 86.057-970, Londrina, Brazil., Ogawa NN; Departament of Animal Science, Center of Agrarian Sciences, State University of Londrina (UEL), 86.057-970, Londrina, Brazil., Bridi AM; Departament of Animal Science, Center of Agrarian Sciences, State University of Londrina (UEL), 86.057-970, Londrina, Brazil. Electronic address: ambridi@uel.br.

Publikováno v: Meat science [Meat Sci] 2024 Mar; Vol. 209, pp. 109415. Date of Electronic Publication: 2023 Dec 13.