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Determination of Salable Shelf-life for Wrap-packaged Dry-aged Beef during Cold Storage
We investigated microbial and quality changes in wrap-packaged dry-aged beef after completion of aging and subsequent storage in a refrigerator. After 28 days of dry aging (temperature, 4°C; RH, approximately 75%; air flow velocity, 2.5 m/s), sirloins were trimmed, wrap-packaged, and stored at 4°C f...
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| Publicado no: | Korean J Food Sci Anim Resour |
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| Main Authors: | , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Korean Society for Food Science of Animal Resources
2018
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5960823/ https://ncbi.nlm.nih.gov/pubmed/29805275 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2018.38.2.251 |
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