{"id":14618,"date":"2025-01-01T11:27:00","date_gmt":"2025-01-01T04:27:00","guid":{"rendered":"https:\/\/faperta.unpad.ac.id\/?p=14618"},"modified":"2025-09-15T11:38:09","modified_gmt":"2025-09-15T04:38:09","slug":"effect-of-ageing-time-on-the-physicochemical-characteristics-of-calcium-chloride-marinated-beef","status":"publish","type":"post","link":"https:\/\/faperta.unpad.ac.id\/en\/effect-of-ageing-time-on-the-physicochemical-characteristics-of-calcium-chloride-marinated-beef\/","title":{"rendered":"Effect of ageing time on the physicochemical characteristics of calcium chloride marinated beef"},"content":{"rendered":"
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Investigates Beef Quality Through Calcium Chloride Marination<\/strong>
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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.
<\/p>\n\n\n\n

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.\u00a0Discover more about this impactful research:
https:\/\/doi.org\/10.1088\/1755-1315\/1502\/1\/012040<\/a><\/p>\n<\/div>\n\n\n\n

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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….<\/p>","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[122],"tags":[],"class_list":["post-14618","post","type-post","status-publish","format-standard","hentry","category-promoting-paper"],"yoast_head":"\nEffect of ageing time on the physicochemical characteristics of calcium chloride marinated beef - Fakultas Pertanian<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/faperta.unpad.ac.id\/en\/effect-of-ageing-time-on-the-physicochemical-characteristics-of-calcium-chloride-marinated-beef\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Effect of ageing time on the physicochemical characteristics of calcium chloride marinated beef - 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