Palatability Characterization of Fresh and Dry-Aged Ground Beef Patties
Descriptive trained sensory attributes, fatty acids, and volatile compounds were determined to characterize the effects of dry-aging on ground beef. Beef shoulder clods were ground to include 100% fresh beef, 100% dry-aged beef, and a 50% fresh and 50% dry-aged ground beef blend. Samples comprised o...
Zapisane w:
| Główni autorzy: | , , , , , , , |
|---|---|
| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
Iowa State University Digital Press
2018-09-01
|
| Seria: | Meat and Muscle Biology |
| Hasła przedmiotowe: | |
| Dostęp online: | https://www.iastatedigitalpress.com/mmb/article/id/9041/ |
| Etykiety: |
Nie ma etykietki, Dołącz pierwszą etykiete!
|