Evaluation of Various Interventions to Valorize Dry-Aged Waste Products in Ground Beef Formulations
This study evaluated the impact of treated dry-aged crust inclusions on final ground beef quality. Ground beef (80 lean: 20 fat) was divided into: CON (beef only), NTC (non-treated crust), WW (warm-water-washed crust), DH (dehydrated crust), and SV (sous-vide crust). Treated crusts were chopped, mix...
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| Principais autores: | , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI AG
2026-05-01
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| coleção: | Foods |
| Assuntos: | |
| Acesso em linha: | https://www.mdpi.com/2304-8158/15/11/1853 |
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