Authors

Siwen Xue, Derico Setyabrata, Connie C. Bonham, Yuan H. Brad Kim

Abstract

The article investigates the efficacy of using dry aged beef rinds as a functional food ingredient. Dry aging of the meat led to higher antioxidant capacities compared to other methods.

Importance for the Red Tecnomifood

The article serves to know some functional properties of a very characteristic product and also compares the effectiveness of different treatments of the food matrix to modulate said properties, showing its potential as a functional ingredient and as a hypothetical New Food.