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Utilization of the Crust from Dry-aged Beef to Enhance Flavor of Beef Patties
The crust that inevitably forms on dry-aged beef is usually trimmed and discarded before sale. The aim of this study was to explore methods for utilizing this crust in processed meat products. Four sirloins were dry-aged for 28 d at 4℃ (75% relative humidity). The crust obtained from the surface of...
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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/PMC6238043/ https://ncbi.nlm.nih.gov/pubmed/30479508 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2018.e35 |
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