mkgtuНовые технологии / New technologiesNew Technologies2072-09202713-0029МГТУ10.47370/2072-0920-2025-21-1-69-89mkgtu-799Research ArticleПИЩЕВЫЕ СИСТЕМЫ И БИОТЕХНОЛОГИЯ ПРОДУКТОВ ПИТАНИЯ И БИОЛОГИЧЕСКИ АКТИВНЫХ ВЕЩЕСТВFOOD SYSTEMS AND BIOTECHNOLOGY OF FOOD AND BIOACTIVE SUBSTANCESИсследования процесса созревания мясаInvestigation of the meat maturation processhttps://orcid.org/0009-0004-8441-6691МухамедовТ. А.MukhamedovT. A.

Мухамедов Талгат Амангалиевич, старший преподаватель кафедры продовольственной безопасности и биотехнологий 110000, Республика Казахстан, г. Костанай, ул. Байтурсынова 47

Talgat A. Mukhamedov, Senior Lecturer, Department of Food Security and Biotechnology,110000, the Republic of Kazakhstan, Kostanay, 47 Baitursynov St.

cheltob@mail.ruhttps://orcid.org/0009-0001-9492-3898МухамедоваС. М.MukhamedovaS. M.

Мухамедова Сауле Мараловна, главный специалист учебного отдела 110000, Республика Казахстан, г. Костанай, ул. Пролетарская 86

Saule M. Mukhamedova, Chief Specialist of the Educational Department110000, the Republic of Kazakhstan, Kostanay, 86 Proletarskaya St.

sau8484@mail.ruНекоммерческое акционерное общество «Костанайский региональный университет имени Ахмета Байтұрсынұлы»КазахстанKostanay Regional University named after Akhmet BaitursynulyKazakhstanФилиал акционерного общества «Национальный центр повышения квалификации «Өрлеу» Институт профессионального развития по Костанайской области»КазахстанBranch of the Joint-Stock Company “National Center for Advanced Studies “Orleu” Institute of Professional Development in the Kostanay Region”Kazakhstan2025040420252116989Copyright © Мухамедов Т.А., Мухамедова С.М., 20252025Мухамедов Т.А., Мухамедова С.М.Mukhamedov T.A., Mukhamedova S.M.This work is licensed under a Creative Commons Attribution 4.0 License.https://newtechology.mkgtu.ru/jour/article/view/799

Введение. В данной статье представлен обзор современных исследований, посвящённых различным методам созревания (старения) мяса животных, а также их физико-химическим, сенсорным и микробиологическим характеристикам. Цель работы. Анализ современных методов исследования процессов созревания (старения) конины, говядины и мяса ослов. Методы исследования. Систематический процесс поиска проводился в базе данных с применением определённых ключевых слов для соответствующих статей с момента их создания до 15 ноября 2024 года. Для более полного охвата соответствующей литературы список ссылок на связанные статьи был изучен вручную. Результаты. В статье анализируются результаты экспериментов, выполненных с использованием методов сухого и влажного созревания мяса. Установлено, что выбор метода созревания и рациона питания животных играет ключевую роль в формировании органолептических свойств мяса. Сравнительная оценка различных подходов к созреванию показала, что оптимальные условия хранения и кормления могут значительно улучшить качество мяса, повысив его питательные свойства и вкусовые характеристики, что имеет важное значение для мясной промышленности и потребительских предпочтений. Заключение. Анализ современных исследований, посвящённых методам старения мяса, демонстрирует значительное влияние различных факторов на его качество. Метод старения, система кормления и продолжительность выдержки оказывают существенное воздействие на физико-химические и сенсорные характеристики продукта. Сухое и влажное старение, каждое из которых имеет свои уникальные преимущества и недостатки, влияют на содержание питательных веществ, вкус и текстуру. Использование органических кормов дополнительно обогащает мясо ненасыщенными жирными кислотами, что усиливает его пищевую ценность.

Introduction. This article provides an overview of current research on various methods of maturation (aging) of animal meat, as well as their physico-chemical, sensory and microbiological characteristics. The purpose of the work is to analyze modern methods of studying the processes of maturation (aging) of horse meat, beef and donkey meat. The Research methods. A systematic search process was conducted in the database using specific keywords for the relevant articles from the moment of their creation until November 15, 2024. For a more complete coverage of the relevant literature, the list of links to related articles was studied manually. The Results. The article analyzes the results of experiments performed using the methods of dry and wet maturation of meat. It has been established that the choice of the method of maturation and the diet of animals plays a key role in the formation of organoleptic properties of meat. A comparative assessment of various approaches to maturation has shown that optimal storage and feeding conditions can significantly improve the quality of meat, increasing its nutritional properties and taste characteristics, which is important for the meat industry and consumer preferences. Conclusion. An analysis of modern research on meat aging methods demonstrates the significant influence of various factors on its quality. The aging method, the feeding system and the duration of exposure have a significant impact on the physico-chemical and sensory characteristics of the product. Dry and wet aging, each with its own unique advantages and disadvantages, affect the nutrient content, taste and texture. The use of organic feeds additionally enriches the meat with unsaturated fatty acids, which enhances its nutritional value.

конинаговядинамясо ословмясосозреваниеметоды старениевыдержкафизико-химические характеристикисенсорные свойстваорганолептические качествасистемы кормлениясухое старениевлажное старениежирные кислотымикробиологические характеристикиhorse meatbeefdonkey meatmeatmaturationaging methodsagingphysico-chemical characteristicssensory propertiesorganoleptic qualitiesfeeding systemsdry agingwet agingfatty acidsmicrobiological characteristicsReferencesМухамедов Т.А., Сакен А.К. Анализ развития коневодства и динамики производства конины в Республике Казахстан // АПК России. 2023. Т. 30, № 2. С. 284-289. DOI: 10.55934/2587-8824-2022-30-2-284-289Mukhamedov T.A., Saken A.K. Analysis of the development of horse breeding and the dynamics of horse meat production in the Republic of Kazakhstan // AIC of Russia. 2023. Vol. 30, No. 2. P. 284-289. DOI: 10.55934/2587-8824-2022-30-2-284-289 [In Russ.]Aging mechanism for improving the tenderness and taste characteristics of meat / S-T. Joo [et al.] // J AnimSci Technol. 2023. Vol. 65(6). P. 1151-1168. DOI: 10.5187/jast.2023.e110Aging mechanism for improving the tenderness and taste characteristics of meat / S-T. Joo [et al.] // J AnimSci Technol. 2023. Vol. 65(6). P. 1151-1168. DOI: 10.5187/jast.2023.e110Кудряшов Л.С. Автолиз мяса. Большая российская энциклопедия: научно-образовательный портал [Электронный ресурс]. URL: https://bigenc.ru/c/avtoliz-miasa3fcbf4/?v=8779308. дата обращения 09.06.2024Kudryashov L.S. Autolysis of meat. Great Russian Encyclopedia: scientific and educational portal [Electronic resource]. URL: https://bigenc.ru/c/avtoliz-miasa-3fcbf4/?v=8779308. accessed 09.06.2024 [In Russ.]Dry aging of beef; Review / D. Dashdorj [et al.] // J AnimSci Technol. 2016. Vol. 58. P. 20. DOI: 10.1186/s40781-016-0101-9Dry aging of beef; Review / D. Dashdorj [et al.] // J AnimSci Technol. 2016. Vol. 58. P. 20. DOI: 10.1186/s40781-016-0101-9Microbiological safety of aged meat / K. Koutsoumanis [et al.] // EFSA J. 2023. Vol. 21(1). DOI: 10.2903/j.efsa.2023.7745Microbiological safety of aged meat / K. Koutsoumanis [et al.] // EFSA J. 2023. Vol. 21(1). DOI: 10.2903/j.efsa.2023.7745Dry aging of beef; Review / D. Dashdorj [et al.] // AnimSci Technol. 2016. Vol. 58. P. 20. DOI: 10.1186/s40781-016-0101-9Dry aging of beef; Review / D. Dashdorj [et al.] // AnimSci Technol. 2016. Vol. 58. P. 20. DOI: 10.1186/s40781-016-0101-9Reduction of the microbial load in meat maturation rooms with and without alkaline electrolyzed water fumigation / F. Savini [et al.] // Ital J Food Safety. 2023. Vol. 12(3). DOI: 10.4081/ijfs.2023.11109Reduction of the microbial load in meat maturation rooms with and without alkaline electrolyzed water fumigation / F. Savini [et al.] // Ital J Food Safety. 2023. Vol. 12(3). DOI: 10.4081/ijfs.2023.11109Способ сухого созревания конины и приготовление стейка на его основе: патент 9698 Республика Казахстан / Мухамедов Т.А., Мухамедов А.А., Мухамедов А.А., Мухамедова С.М.; № 2024/0913.2; заявл. 22.07.2024; опубл. 18.10.2024, Бюл. № 42.Method of dry maturation of horse meat and preparation of steak based on it: patent 9698 Republic of Kazakhstan / Mukhamedov T.A., Mukhamedov A.A., Mukhamedova A.A., Mukhamedova S.M.; No. 2024/0913.2; declared. 22.07.2024; publ. 18.10.2024, Bulletin No. 42. [In Russ.]Мухамедов Т.А. Влияние тепловой обработки на органолептические показатели конины сухого и влажного созревания // Доктрины, школы и концепции устойчивого развития науки в современных условиях: сборник статей. Уфа: Аэтерна, 2024. С. 11-15.Mukhamedov T.A. Effect of heat treatment on organoleptic indicators of dry- and wetaged horse meat // Doctrines, schools and concepts of sustainable development of science in modern conditions: collection of articles. Ufa: Aeterna, 2024. P. 11-15. [In Russ.]Proteomic analysis to understand the relationship between the sarcoplasmic protein patterns and meat organoleptic characteristics in different horse muscles during aging / A. della Malva [et al.] // Meat Science. 2022. Vol. 184. Article 108686. DOI: 10.1016/j.meatsci.2021.108686Proteomic analysis to understand the relationship between the sarcoplasmic protein patterns and meat organoleptic characteristics in different horse muscles during aging / A. della Malva [et al.] // Meat Science. 2022. Vol. 184. Article 108686. DOI: 10.1016/j.meatsci.2021.108686Способ влажного созревания конины: патент 9780 Республика Казахстан / Мухамедов Т.А., Мухамедов А.А., Мухамедов А.А., Мухамедова С.М.; № 2024/0932.2, заявл. 30.07.2024; опубл. 15.11.2024, Бюл. № 46.Method of wet maturation of horse meat: patent 9780 the Republic of Kazakhstan / Mukhamedov T.A., Mukhamedov A.A., Mukhamedov A.A., Mukhamedova S.M.; No. 2024/0932.2, declared 30.07.2024; published 15.11.2024, Bulletin No. 46. [In Russ.]Volatile Organic Compounds, Oxidative and Sensory Patterns of Vacuum Aged Foal Meat / A. Tateo [et al.] // Animals. 2020. Vol. 10. DOI: 10.3390/ani10091495Volatile Organic Compounds, Oxidative and Sensory Patterns of Vacuum Aged Foal Meat / A. Tateo [et al.] // Animals. 2020. Vol. 10. DOI: 10.3390/ani10091495Effects of Ageing on Donkey Meat Chemical Composition, Fatty Acid Profile and Volatile Compounds / P. Polidori [et al.] // Foods. 2022. Vol. 11. DOI: 10.3390/foods11060821Effects of Aging on Donkey Meat Chemical Composition, Fatty Acid Profile and Volatile Compounds / P. Polidori [et al.] // Foods. 2022. Vol. 11. DOI: 10.3390/foods11060821How Volatile Compounds, Oxidative Profile and Sensory Evaluation Can Change with Vacuum Aging in Donkey Meat / A. Maggiolino [et al.] // Animals. 2020. Vol. 10. DOI: 10.3390/ani10112126How Volatile Compounds, Oxidative Profile and Sensory Evaluation Can Change with Vacuum Aging in Donkey Meat / A. Maggiolino [et al.] // Animals. 2020. Vol. 10. DOI: 10.3390/ani10112126Effect of three different proteases on horsemeat tenderness during postmortem aging / Y. Cheng [et al.] // J Food Sci Technol. 2021. Vol. 58(7). P. 2528-2537. DOI: 10.1007/s13197-020-04759-xEffect of three different proteases on horsemeat tenderness during postmortem aging / Y. Cheng [et al.] // J Food Sci Technol. 2021. Vol. 58(7). P. 2528-2537. DOI: 10.1007/s13197-020-04759-xEffect of muscle type and vacuum chiller aging period on the chemical compositions, meat quality, sensory attributes and volatile compounds of Korean native cattle beef / H-V. Ba [et al.] // Anim Sci J. 2014. Vol. 85(2). P. 164-173. DOI: 10.1111/asj.12100Effect of muscle type and vacuum chiller aging period on the chemical compositions, meat quality, sensory attributes and volatile compounds of Korean native cattle beef / H-V. Ba [et al.] // Anim Sci J. 2014. Vol. 85(2). P. 164-173. DOI: 10.1111/asj.12100Volatile Organic Compounds, Oxidative and Sensory Patterns of Vacuum Aged Foal Meat / A. Tateo [et al.] // Animals. 2020. Vol. 10(9). Article 1495. DOI: 10.3390/ani10091495Volatile Organic Compounds, Oxidative and Sensory Patterns of Vacuum Aged Foal Meat / A. Tateo [et al.] // Animals. 2020. Vol. 10(9). Article 1495. DOI: 10.3390/ani10091495Effect of ageing time on consumer preference and sensory description of foal meat / LR. Beldarrain [et al.] // Food Research International. 2020. Vol. 129. Article 108871. DOI: 10.1016/j.foodres.2019.108871Effect of aging time on consumer preference and sensory description of foal meat / L-R. Beldarrain [et al.] // Food Research International. 2020. Vol. 129. Article 108871. DOI: 10.1016/j.foodres.2019.108871Application of 2-D DIGE to study the effect of ageing on horse meat myofibrillar subproteome / L - R. Beldarrain [et al.] // Journal of proteomics. 2023. Vol. 272. Article 104770. DOI: 10.1016/j.jprot.2022.104770Application of 2-D DIGE to study the effect of aging on horse meat myofibrillar subproteome / L - R. Beldarrain [et al.] // Journal of proteomics. 2023. Vol. 272. Article 104770. DOI: 10.1016/j.jprot.2022.104770Sentandreu Horse meat tenderization in relation to post-mortem evolution of the myofibrillar sub-proteome / L-R. Beldarrain [et al.] // Meat Science. 2022. V. 188. Article 108804. DOI: 10.1016/j.meatsci.2022.108804Sentandreu Horse meat tenderization in relation to post-mortem evolution of the myofibrillar sub-proteome / L-R. Beldarrain [et al.] // Meat Science. 2022. V. 188. Article 108804. DOI: 10.1016/j.meatsci.2022.108804Muscle and Subcutaneous Fatty Acid Composition and the Evaluation of Ageing Time on Meat Quality Parameters of Hispano-Bretón Horse Breed / L-R. Beldarrain [et al.] // Animals. 2021. Vol. 11. Article 1421. DOI: 10.3390/ani11051421Muscle and Subcutaneous Fatty Acid Composition and the Evaluation of Aging Time on Meat Quality Parameters of Hispano-Bretón Horse Breed / L-R. Beldarrain [et al.] // Animals. 2021. Vol. 11. Article 1421. DOI: 10.3390/ani11051421Nutritional Profile of Donkey and Horse Meat: Effect of Muscle and Aging Time / R. Marino [et al.] // Animals: an open access journal from MDPI. 2022. Vol. 12(6). Article 746. DOI: 10.3390/ani12060746Nutritional Profile of Donkey and Horse Meat: Effect of Muscle and Aging Time / R. Marino [et al.] // Animals: an open access journal from MDPI. 2022. Vol. 12(6). Article 746. DOI: 10.3390/ani12060746Effect of Packaging Type and Aging on the Meat Quality Characteristics of Water Buffalo Bulls / M-H. Jaspal [et al.] // Animals: an open access journal from MDPI. 2022. Vol. 12 (2). Article 130. DOI: 10.3390/ani12020130Effect of Packaging Type and Aging on the Meat Quality Characteristics of Water Buffalo Bulls / M-H. Jaspal [et al.] // Animals: an open access journal from MDPI. 2022. Vol. 12(2). Article 130. DOI: 10.3390/ani12020130Analysis of low-marbled Hanwoo cow meat aged with different dry-aging methods / HJ. Lee [et al.] // Asian-Australas J Anim Sci. 2017. Vol. 30 (12). P. 1733-1738. DOI: 10.5713/ajas.17.0318Analysis of low-marbled Hanwoo cow meat aged with different dry-aging methods / HJ. Lee [et al.] // Asian-Australas J Anim Sci. 2017. Vol. 30 (12). P. 1733-1738. DOI: 10.5713/ajas.17.0318Effect of Aging and Freezing Conditions on Meat Quality and Storage Stability of 1++ Grade Hanwoo Steer Beef: Implications for Shelf Life / S. Cho [et al.] // Korean journal for food science of animal resources. 2017. Vol. 37(3). P. 440-448. DOI: 10.5851/kosfa.2017.37.3.440Effect of Aging and Freezing Conditions on Meat Quality and Storage Stability of 1++ Grade Hanwoo Steer Beef: Implications for Shelf Life / S. Cho [et al.] // Korean journal for food science of animal resources. 2017. Vol. 37(3). P. 440-448. DOI: 10.5851/kosfa.2017.37.3.440Effect of Aging Time on Physicochemical Meat Quality and Sensory Property of Hanwoo Bull Beef / S. Cho [et al.] // Korean J Food Sci Anim Resour. 2016. Vol. 36(1). P. 68-76. DOI: 10.5851/kosfa.2016.36.1.68Effect of Aging Time on Physicochemical Meat Quality and Sensory Property of Hanwoo Bull Beef / S. Cho [et al.] // Korean J Food Sci Anim Resour. 2016. Vol. 36(1). P. 68-76. DOI: 10.5851/kosfa.2016.36.1.68Effects of the Aging Period and Method on the Physicochemical, Microbiological and Rheological Characteristics of Two Cuts of Charolais Beef / M. Di Paolo [et al.] // Foods. 2023. Vol. 12(3). Article 531. DOI: 10.3390/foods12030531Effects of the Aging Period and Method on the Physicochemical, Microbiological and Rheological Characteristics of Two Cuts of Charolais Beef / M. Di Paolo [et al.] // Foods. 2023. Vol. 12(3). Article 531. DOI: 10.3390/foods12030531Song Z., Hwang I. Differences in toughness and aging potential of longissimus lumborum muscles between Hanwoo cow, bull and steer // J AnimSci Technol. 2023. Vol. 65(4). P. 865-877. DOI: 10.5187/jast.2022.e128Song Z., Hwang I. Differences in toughness and aging potential of longissimus lumborum muscles between Hanwoo cow, bull and steer // J AnimSci Technol. 2023. Vol. 65(4). P. 865-877. DOI: 10.5187/jast.2022.e128Effect of Wet Aging on Color Stability, Tenderness, and Sensory Attributes of Longissimus lumborum and Gluteus medius Muscles from Water Buffalo Bulls / M-H. Jaspal [et al.] // Animals. 2021. Vol. 11(8). Article 2248. DOI: 10.3390/ani11082248Effect of Wet Aging on Color Stability, Tenderness, and Sensory Attributes of Longissimus lumborum and Gluteus medius Muscles from Water Buffalo Bulls / M-H. Jaspal [et al.] // Animals. 2021. Vol. 11(8). Article 2248. DOI: 10.3390/ani11082248The effect of dry and wet maturation of horse meat on color / Tikhonov S.L. [et al.] // Scientific support for innovative development of animal husbandry and biotechnologies, materials of the International Scientific and Practical Conference "From modernization to accelerated development: ensuring competitiveness and scientific leadership of the agro-industrial complex" (IDSISA2024) / Yekaterinburg, BIO web conference series: March 14-15, 2024. DOI: https://doi.org/10.1051/bioconf/202410801010The effect of dry and wet maturation of horse meat on color / Tikhonov S.L. [et al.] // Scientific support for innovative development of animal husbandry and biotechnologies, materials of the International Scientific and Practical Conference "From modernization to accelerated development: ensuring competitiveness and scientific leadership of the agro-industrial complex" (IDSISA2024) / Yekaterinburg, BIO web conference series: March 14-15, 2024. DOI: https://doi.org/10.1051/bioconf/202410801010Diversity and Characteristics of the Meat Microbiological Community on Dry Aged Beef / S. Ryu [et al.] // Journal of microbiology and biotechnology. 2018. Vol. 28(1). P. 105-108. DOI: 10.4014/jmb.1708.08065Diversity and Characteristics of the Meat Microbiological Community on Dry Aged Beef / S. Ryu [et al.] // Journal of microbiology and biotechnology. 2018. Vol. 28(1). P. 105-108. DOI: 10.4014/jmb.1708.08065Microbial, Physicochemical Profile and Sensory Perception of Dry-Aged Beef Quality: A Preliminary Portuguese Contribution to the Validation of the Dry Aging Process / A. Ribeiro [et al.] // Foods. 2023. Vol. 12(24). Article 4514. DOI: 10.20944/preprints202311.0442.v1.Microbial, Physicochemical Profile and Sensory Perception of Dry-Aged Beef Quality: A Preliminary Portuguese Contribution to the Validation of the Dry Aging Process / A. Ribeiro [et al.] // Foods. 2023. Vol. 12(24). Article 4514. DOI: 10.20944/preprints202311.0442.v1.Effects of Different Moisture-Permeable Packaging on the Quality of Aging Beef Compared with Wet Aging and Dry Aging / Y. Shi [et al.] // Foods. 2020. – v. 9(5).Article 649. DOI: 10.3390/foods9050649Effects of Different Moisture-Permeable Packaging on the Quality of Aging Beef Compared with Wet Aging and Dry Aging / Y. Shi [et al.] // Foods. 2020. – v. 9(5).Article 649. DOI: 10.3390/foods9050649Evolution of Sensory Properties of Beef during Long Dry Ageing / E-O. Marie-Pierre [et al.] // Foods. 2022. Vol. 11(18). Article 2822. DOI: 10.3390/foods11182822Evolution of Sensory Properties of Beef during Long Dry Ageing / E-O. Marie-Pierre [et al.] // Foods. 2022. Vol. 11(18). Article 2822. DOI: 10.3390/foods11182822Effect of Aging Process and Time on Physicochemical and Sensory Evaluation of Raw Beef Top Round and Shank Muscles Using an Electronic Tongue / J-H. Kim [et al.] // Korean J Food Sci Anim Resour. 2017. Vol. 37(6). P. 823-832. DOI: 10.5851/kosfa.2017.37.6.823Effect of Aging Process and Time on Physicochemical and Sensory Evaluation of Raw Beef Top Round and Shank Muscles Using an Electronic Tongue / J-H. Kim [et al.] // Korean J Food Sci Anim Resour. 2017. Vol. 37(6). P. 823-832. DOI: 10.5851/kosfa.2017.37.6.823Sire effects on carcass and meat quality traits of young Nellore bulls / M-N. Bonin [et al.] // Genetics and molecular research: GMR. 2014. Vol. 13(2). P. 3250-3264. DOI: 10.4238/2014.29.3 апреляSire effects on carcass and meat quality traits of young Nellore bulls / M-N. Bonin [et al.] // Genetics and molecular research: GMR. 2014. Vol. 13(2). P. 3250–3264. DOI: 10.4238/2014.29.3 AprilPreliminary data on the microbial profile of dry and wet aged bovine meat obtained from different breeds in Sardinia / M.P. Meloni [et al.] // Italian journal of food safety. 2023. Vol. 12(2). Article 11060. DOI: 10.4081/ijfs.2023.11060Preliminary data on the microbial profile of dry and wet aged bovine meat obtained from different breeds in Sardinia / M.P. Meloni [et al.] // Italian journal of food safety. 2023. Vol. 12(2). Article 11060. DOI: 10.4081/ijfs.2023.11060Мухамедов Т.А. Химический и минеральный состав конины сухого и влажного созревания // Инновации в науке: вызовы и перспективы будущего: сборник статей. Саратов: Цифровая наука, 2024. С. 12-18.Mukhamedov T.A. Chemical and mineral composition of dry- and wet-aged horse meat // Innovations in Science: Challenges and Prospects of the Future: Collection of Articles. Saratov: Digital Science, 2024. P. 12-18. [In Russ.]Effects of Feeding and Maturation System on Qualitative Characteristics of Buffalo Meat (Bubalusbubalis) / R. Marrone [et al.] // Animals: an open access journal from MDPI. 2020. Vol. 10(5). Article 899. DOI: 10.3390/ani10050899Effects of Feeding and Maturation System on Qualitative Characteristics of Buffalo Meat (Bubalusbubalis) / R. Marrone [et al.] // Animals: an open access journal from MDPI. 2020. Vol. 10(5). Article 899. DOI: 10.3390/ani10050899Physicochemical attributes, oxidative stability, and microbial profile of boneless sirloin and bone-in T-bone steaks from Hanwoo steer with reference to dry-aging / M. Ali [et al.] // Journal of animal science and technology. 2021. Vol. 63(5). P. 1169-1181. DOI: 10.5187/jast.2021.e95Physicochemical attributes, oxidative stability, and microbial profile of boneless sirloin and bone-in T-bone steaks from Hanwoo steer with reference to dry-aging / M. Ali [et al.] // Journal of animal science and technology. 2021. Vol. 63(5). P. 1169-1181. DOI: 10.5187/jast.2021.e95Microbiological, rheological and physical-chemical characteristics of bovine meat subjected to a prolonged ageing period / G. Smaldone [et al.] // Italian journal of food safety. 2019. Vol. 8(3). Article 8100. DOI: 10.4081/ijfs.2019.8100Microbiological, rheological and physical-chemical characteristics of bovine meat subject to a prolonged aging period / G. Smaldone [et al.] // Italian journal of food safety. 2019. Vol. 8(3). Article 8100. DOI: 10.4081/ijfs.2019.8100New Implications of Metabolites and Free Fatty Acids in Quality Control of Crossbred Wagyu Beef during Wet Aging Cold Storage / S. Ueda [et al.] // Metabolites. 2024. Vol. 14(2). Article 95. DOI: 10.3390/metabo14020095New Implications of Metabolites and Free Fatty Acids in Quality Control of Crossbred Wagyu Beef during Wet Aging Cold Storage / S. Ueda [et al.] // Metabolites. 2024. Vol. 14(2). Article 95. DOI: 10.3390/metabo14020095The Effect of Grazing Level and Ageing Time on the Physicochemical and Sensory Characteristics of Beef Meat in Organic and Conventional Production / I. Revilla [et al.] // Animals: an open access journal from MDPI. 2021. Vol. 11(3). Article 635. DOI: 10.3390/ani11030635The Effect of Grazing Level and Aging Time on the Physicochemical and Sensory Characteristics of Beef Meat in Organic and Conventional Production / I. Revilla [et al.] // Animals: an open access journal from MDPI. 2021. Vol. 11(3). Article 635. DOI: 10.3390/ani11030635Impact of myoglobin oxygenation level on color stability of frozen beef steaks / M-L. Henriott [et al.] // Journal of animal science. 2020. Vol. 98(7). Article 193. DOI: 10.1093/jas/skaa193Impact of myoglobin oxygenation level on color stability of frozen beef steaks / M-L. Henriott [et al.] // Journal of animal science. 2020. Vol. 98(7). Article 193. DOI: 10.1093/jas/skaa193

The authors declare that there are no conflicts of interest present.