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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...
Tallennettuna:
| Julkaisussa: | Korean J Food Sci Anim Resour |
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| Päätekijät: | , , , , , |
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
Korean Society for Food Science of Animal Resources
2017
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| Aiheet: | |
| Linkit: | 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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