Reduction of the microbial load in meat maturation rooms with and without alkaline electrolyzed water fumigation
Dry-aging is a process during which meat is stored within maturation chambers at low temperatures and low relative humidity, resulting in improved tenderness and flavor development. The cuts are exposed to the atmosphere by hanging them or setting them on racks in the maturation chamber without any...
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| Principais autores: | , , , , , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
PAGEPress Publications
2023-08-01
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| coleção: | Italian Journal of Food Safety |
| Assuntos: | |
| Acesso em linha: | https://www.pagepressjournals.org/index.php/ijfs/article/view/11109 |
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