Artigos científicos

Dry-aged  -Produção no Brasil

Dry-aged - Efeito do osso e da gordura

Bone and Subcutaneous Fat Influence on Yield, Physicochemical Traits, and Color Stability of Dry-Aged Loin From Grass-Fed Nellore Bulls
Ana Paula da Silva Bernardo
Felipe A. Ribeiro
Chris R. Calkins
Sérgio Bertelli Pflanzer 
https://iastatedigitalpress.com/mmb/article/id/11141/

Dry-aged - Efeito da Umidade e Embalagem especial

Dry-aged - Cor no display

Color and lipid stability of dry aged beef during retail display
Felipe Azevedo Ribeiro

Soon K. Lau

Sérgio B. Pflanzer

 Jeyamkondan Subbiah

Chris R. Calkins

ttps://www.sciencedirect.com/science/article/pii/S0309174020307063?via%3Dihub

Dry-aged - Wet+Dry

Dry-aged - Listeria

Dry-aged - Temperatura e tempo

Dry-aged and wet-aged beef: effects of aging time and temperature on microbiological profile, physicochemical characteristics, volatile compound profile and weight loss of meat from Nellore cattle (Bos indicus)

Ana Paula da Silva Bernardo

Felipe Marinelli Saraiva Ferreira

Astrid Caroline Muniz da Silva

Flávia Souza Prestes

Vanessa Cristina Francisco

Renata Tieko Nassu

Maristela da Silva do Nascimento

Sérgio Bertelli Pflanzer

https://www.publish.csiro.au/an/AN20120

Dry-aged - Congelamento

Effects of freezing and thawing on microbiological and physical-chemical
properties of dry-aged beef.
Ana Paula da Silva Bernardo

Astrid Caroline Muniz da Silva

Vanessa Cristina Francisco
Felipe A. Ribeiro

Renata Tieko Nassu

Chris R. Calkins

Maristela da Silva do Nascimento

Sérgio Bertelli Pflanzer

https://www.sciencedirect.com/science/article/pii/S0309174019306461