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...
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| Hlavní autoři: | , , , , , , , |
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| Médium: | Artigo |
| Jazyk: | Inglês |
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Iowa State University Digital Press
2018-09-01
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| Edice: | Meat and Muscle Biology |
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| On-line přístup: | https://www.iastatedigitalpress.com/mmb/article/id/9041/ |
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