Effect of the final pH of bovine meat, matured at different times, on the volatile profile after cooking

• Grant number: 23/02926-0
• Support Opportunities: Scholarships in Brazil - Technical Training Program - Technical Training
• Start date: June 01, 2023
• End date: August 20, 2023
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Carmen Josefina Contreras Castillo
• Grantee: Alan Giovanini de Oliveira Sartori
• Host Institution: Escola Superior de Agricultura Luiz de Queiroz (ESALQ). Universidade de São Paulo (USP). Piracicaba , SP, Brazil
• Associated research grant: 17/26667-2 - Beef quality in Bos indicus cattle: biological markers for meat attributes in different ultimate pH ranges, AP.TEM