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Home » Authors » Ana Paula Da Silva Bernardo

Ana Paula Da Silva Bernardo

Author is affiliated with the School of Food Engineering / University of Campinas – Campinas/SP/Brazil.
Articles

ARTICLES

Dry-aged Beef
Meat Science Review

The effect of freezing on the quality of dry-aged beef

Ana Paula Da Silva Bernardo Astrid Caroline Muniz da Silva Maristela da Silva do Nascimento Felipe Azevedo Ribeiro Chris R. Calkins Sérgio Bertelli Pflanzer
July 11, 2019
No Comments
Dry-aged beef has gained market share in Brazil over the last several years. Therefore, understanding the effects of the dry-aging process on beef quality, especially on the beef from Zebu cattle, is important because of the large volumes of production and availability of this cattle in that country.
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Brazilian Dry-aged Beef
Meat Science Review

Impact of two chamber 
RH on water loss in 
dry-aged beef

Felipe Marinelli Silva Ana Paula Da Silva Bernardo Carolina Lugnani Gomes Sérgio Bertelli Pflanzer
July 6, 2018
No Comments
Many restaurants and artisan butcher shops are developing and producing dry-aged beef. There is, however, no official standard regarding aging conditions such as temperature, relative humidity or time.
Read More
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