Advanced search
Publication Cover
Critical Reviews in Food Science and Nutrition Volume 63, 2023 - Issue 14
Submit an article Journal homepage
1,515
Views
6
CrossRef citations to date
0
Altmetric
Reviews

The effect of aging on beef taste, aroma and texture, and the role of microorganisms: a review

Lin Xua State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China;b School of Food Science and Technology, Jiangnan University, Wuxi, ChinaView further author information
,
Shengnan Liua State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China;b School of Food Science and Technology, Jiangnan University, Wuxi, ChinaView further author information
,
Yuliang Chenga State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China;b School of Food Science and Technology, Jiangnan University, Wuxi, ChinaCorrespondence[email protected]
View further author information
&
He Qiana State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China;b School of Food Science and Technology, Jiangnan University, Wuxi, ChinaCorrespondence[email protected]
View further author information
Pages 2129-2140 | Published online: 31 Aug 2021

Citations (6)

Keep up to date with the latest research on this topic with citation updates for this article.

Subscribe to citation updates

Read on this site (1)

Greta Bischof, Franziska Witte, Nino Terjung, Volker Heinz, Andreas Juadjur & Monika Gibis. (2022) Metabolic, proteomic and microbial changes postmortem and during beef aging. Critical Reviews in Food Science and Nutrition 0:0, pages 1-34.
Read now

Articles from other publishers (5)

Ha-Yoon Go, Sin-Young Park & Hack-Youn Kim. (2023) Analysis of cured pork loin ham quality using wet-aging and a pulsed electric field system. Food Science and Biotechnology.
Crossref
Greta Bischof, Edwin Januschewski, Franziska Witte, Nino Terjung, Volker Heinz, Andreas Juadjur & Monika Gibis. (2023) Variations in the Metabolome of Unaged and Aged Beef from Black-and-White Cows and Heifers by 1H NMR Spectroscopy. Foods 12:4, pages 785.
Crossref
Marika Di Paolo, Rosa Luisa Ambrosio, Claudia Lambiase, Valeria Vuoso, Angela Salzano, Giovanna Bifulco, Carmela Maria Assunta Barone & Raffaele Marrone. (2023) Effects of the Aging Period and Method on the Physicochemical, Microbiological and Rheological Characteristics of Two Cuts of Charolais Beef. Foods 12:3, pages 531.
Crossref
Akira Kotani, Kaito Shimomura, Kazuhiro Yamamoto, Koichi Machida & Hideki Hakamata. (2022) Electrochemical determination of free amino nitrogen in aged lean beef by the measurement of surplus acid after neutralization. Analytical Sciences 39:1, pages 109-113.
Crossref
Songshan Zhang, Xiaobin Sun, Yuanhua Lei, Baozhong Sun, Peng Xie & Xiaochang Liu. (2022) Effects of Chitosan/Collagen Peptides/Cinnamon Bark Essential Oil Composite Coating on the Quality of Dry-Aged Beef. Foods 11:22, pages 3638.
Crossref

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Order Reprints Request Corporate Permissions

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

Request Academic Permissions

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.

Related research

People also read lists articles that other readers of this article have read.

Recommended articles lists articles that we recommend and is powered by our AI driven recommendation engine.

Cited by lists all citing articles based on Crossref citations.
Articles with the Crossref icon will open in a new tab.