Butter and lard as coating materials in beef aging Overall, lipid-coated aging did not show clear advantages over wet aging. Jonatã Henrique Rezende-de-Souza Gabriel Barão Arias Blanco Sérgio Bertelli Pflanzer November 7, 2024 No Comments Differences in volatile composition highlight how aging methods and treatment characteristics influence the meat's volatile profile, resulting in distinct sensory characteristics for each aging type.Read More
