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A comparison of dry and wet aging on physicochemical and sensory characteristics of pork loin with two aging times
This study investigated the effects of aging methods (wet aging and dry aging) and aging times (7 and 14 days) on the physicochemical and sensory characteristics of meat quality using pork loin. Dry-aged loin (DA) had significantly lower moisture content and higher crude fat protein content than wet...
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| Publicat a: | Food Sci Biotechnol |
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| Autors principals: | , , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer Singapore
2018
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6233393/ https://ncbi.nlm.nih.gov/pubmed/30483418 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-018-0418-x |
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