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Comparison of Drying Yield, Meat Quality, Oxidation Stability and Sensory Properties of Bone-in Shell Loin Cut by Different Dry-aging Conditions
This study aimed to investigate the drying yield, meat quality, oxidation stability and sensory properties of Hanwoo beef loin subjected to different dry-aging conditions. A total of 54 Hanwoo beef loins (bone-in, 6(th)–13(th) ribs) with fat cover at 2 d postmortem were assigned to four groups and h...
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| Vydáno v: | Korean J Food Sci Anim Resour |
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| Hlavní autoři: | , , , , , , , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Korean Society for Food Science of Animal Resources
2018
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| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6335146/ https://ncbi.nlm.nih.gov/pubmed/30675105 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2018.e52 |
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