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Dry aging of beef; Review
The present review has mainly focused on the specific parameters including aging (aging days, temperature, relative humidity, and air flow), eating quality (flavor, tenderness and juiciness), microbiological quality and economic (shrinkage, retail yields and cost) involved beef dry aging process. Dr...
Uloženo v:
| Vydáno v: | J Anim Sci Technol |
|---|---|
| Hlavní autoři: | , , , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
BioMed Central
2016
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| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4872334/ https://ncbi.nlm.nih.gov/pubmed/27200180 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/s40781-016-0101-9 |
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