01138nam a2200253 a 450000100080000000500110000800800410001910000210006024500990008126001450018052003430032565000090066865000170067765000200069465000100071465300180072465300200074265300230076265300230078570000180080870000210082670000200084770000170086721113352019-10-24       2019    bl uuuu     u00u1 u    #d1 aFRANCISCO, V. C.  aMeat quality, aroma profile and consumer preference of dry - aged beef.h[electronic resource]  aIn: RECIPROCAL MEAT CONFERENCE, 2019, Fort Collins, Colorado. Proceedings... Fort Collins, Colorado: American Meat Science Associationc2019  aAging is a method for improving some sensory characteristics of meat, enhancing flavor and tenderness. The effect of aging in tenderness is well known but not well established in the flavor of dry-aged beef. This study aimed to evaluate the meat quality, volatile compounds profile and consumer preference between fresh and dry aged beef.  aBeef  aMeat quality  aMeat tenderness  aCarne  aDry-aged beef  aMaciez da carne  aQualidade da carne  aTenderness of meat1 aTULLIO, R. R.1 aMARCONDES, C. R.1 aPFLANZER, S. B.1 aNASSU, R. T.