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Effects of Dry- and Wet-ageing on Flavor Compounds and Eating Quality of Low Fat Hanwoo Beef Muscles
The present study aimed at investigating the effects of dry- and wet-aging methods on flavor compounds and sensory properties of low fat Hanwoo beef muscles. All the beef samples were obtained from 2-grade carcasses of Hanwoo cows. The beef samples used in the dry- and wet-aging methods were prepare...
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| Publicat a: | Food Sci Anim Resour |
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| Autors principals: | , , , , , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Korean Society for Food Science of Animal Resources
2019
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6728821/ https://ncbi.nlm.nih.gov/pubmed/31508595 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2019.e58 |
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