Investigates Beef Quality Through Calcium Chloride Marination
The research aims to find the optimal process to improve meat quality and directly contributes to SDG 12: Responsible Consumption and Production by providing a method to produce a better quality product, which can help reduce food waste both in the supply chain and at the consumer level.
The author, has demonstrated a clear correlation between aging time and the final quality of the beef. This research offers a practical and cost-effective method for the meat industry to produce more tender and palatable products. Discover more about this impactful research:
https://doi.org/10.1088/1755-1315/1502/1/012040
Indonesian 
English