Meat quality and consumers perception of dry and wet-aged beef from autochthonous cattle breed and their crosses

Meat quality and consumers perception of dry and wet-aged beef from autochthonous cattle breed and their crosses

The aim of this study was to investigate the effect of dry and wet ageing methods on meat colour, pH, oxidative parameters and consumers perception of Sardo-Bruna (SB), Limousine and their crosses. Loins (Longissimus thoracis et lumborum, LTL) and thighs (Semimembranosus, SM) from 30 yearling beef c...

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Bibliographic Details
Main Authors: Mondina Francesca Lunesu, Maria Rita Mellino, Salvatore Pier Giacomo Rassu, Gianni Battacone, Giuseppe Pulina, Anna Nudda
Format: Article
Language:English
Published: Taylor & Francis Group 2025-12-01
Series:Italian Journal of Animal Science
Subjects:
beef
sardo-bruna
dry ageing
wet ageing
consumer perception
Online Access:http://dx.doi.org/10.1080/1828051X.2025.2537224
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http://dx.doi.org/10.1080/1828051X.2025.2537224

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