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Microbial, Physicochemical, and Sensory Characteristics of Quality Grade 2 Beef Enhanced by Injection of Pineapple Concentrate and Honey

This study investigated the effect of injecting pineapple concentrate and honey into low marbled beef in order to enhance its sensory qualities, particularly tenderness and flavor, without compromising its fresh appearance. Beef loin was injected with a solution of 6.0% pineapple concentrate, 2.5% h...

Πλήρης περιγραφή

Αποθηκεύτηκε σε:
Λεπτομέρειες βιβλιογραφικής εγγραφής
Τόπος έκδοσης:Korean J Food Sci Anim Resour
Κύριοι συγγραφείς: Yoon, Ji Won, Lee, Da Gyeom, Lee, Hyun Jung, Choe, Juhui, Jung, Samooel, Jo, Cheorun
Μορφή: Artigo
Γλώσσα:Inglês
Έκδοση: Korean Society for Food Science of Animal Resources 2017
Θέματα:
Διαθέσιμο Online:https://ncbi.nlm.nih.gov/pmc/articles/PMC5599569/
https://ncbi.nlm.nih.gov/pubmed/28943761
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2017.37.4.494
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