Effect of the final pH of beef, matured for different times, on the profile of volatile compounds after cooking

• Grant number: 24/16660-4
• Support Opportunities: Scholarships in Brazil - Technical Training Program - Technical Training
• Start date: November 01, 2024
• End date: April 30, 2025
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Carmen Josefina Contreras Castillo
• Grantee: Monique Marcondes Krauskopf
• 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