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Effects of Aging and Aging Method on Physicochemical and Sensory Traits of Different Beef Cuts
Wet and dry aging methods were applied to improve the quality of three different beef cuts (butt, rump, and sirloin) from Hanwoo cows (quality grade 2, approximately 50-mon-old). After 28 d of wet aging (vacuum packaged; temperature, 2±1°C) and dry aging (air velocity, 2–7 m/s; temperature, 1±1°C; h...
Uloženo v:
| Vydáno v: | Food Sci Anim Resour |
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| Hlavní autoři: | , , , , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Korean Society for Food Science of Animal Resources
2019
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| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6411244/ https://ncbi.nlm.nih.gov/pubmed/30882074 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2019.e3 |
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