Utilization of the Crust from Dry-aged Beef to Enhance Flavor of Beef Patties
Abstract The crust that inevitably forms on dry-aged beef is usually trimmed and discarded before sale. The aim of this study was to explore methods for utilizing this crust in processed meat products. Four sirloins were dry-aged for 28 d at 4℃ (75% relative humidity). The crust obtained from the su...
Gardado en:
| Principais autores: | , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Springer Nature
2018-10-01
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| Series: | Food Science of Animal Resources |
| Assuntos: | |
| Acceso en liña: | https://doi.org/10.5851/kosfa.2018.e35 |
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