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Comparison of Meat Quality Characteristics of Wet- and Dry-aging Pork Belly and Shoulder Blade
The physicochemical characteristics and oxidative stability of wet-aged and dry-aged pork cuts were investigated at different aging periods (1, 7, 14 and 21 d). Samples were assigned into four groups in terms of shoulder blade-wet aging (SW), shoulder blade-dry aging (SD), belly-wet aging (BW), and...
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| Publicat a: | Korean J Food Sci Anim Resour |
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| Autors principals: | , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Korean Society for Food Science of Animal Resources
2018
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6238040/ https://ncbi.nlm.nih.gov/pubmed/30479502 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2018.e27 |
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