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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...
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| Published in: | J Anim Sci Technol |
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| Main Authors: | , , , , |
| Format: | Artigo |
| Language: | Inglês |
| Published: |
BioMed Central
2016
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| Subjects: | |
| Online Access: | 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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