Dry aging enhances beef's sensory quality, but the role of trace-element dynamics in driving physicochemical changes remains unclear. We dry-aged Longissimus lumborum loins (n = 12) for 60 days, sampling on days 1, 14, 35 and 60. Essential (Ca, K, Na, Mg, Fe, Se, Cr, Zn, Cu) and toxic (As, Cd, Co, Pb) elements were quantified by GF-AAS/FAAS; pH and L?, a?, b? color were measured with standard probes; lipid oxid...
Introduction: Critically ill patients in the Intensive Care Unit (UCI) are subject to several risk factors that make them vulnerable to eye injuries that can compromise their vision. It is essential that the multidisciplinary team, particularly the nursing team, is attentive to assessing risk factors and identifying possible signs of ocular complications, as well as managing the prevention of ocular injuries. O...
Beef dry-aging consists of a selection of unpackaged prime cuts placed in a controlled environment cold room for several weeks. The goals are to concentrate flavors like nutty and beefy and to improve tenderness. The aim of this study was to verify the microbiological and physicochemical behavior and sensory perception of meat during a sample process example of meat dry-aging. Twelve beef loins were selected fo...