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Comparative effects of dry-aging and wet-aging on physicochemical properties and digestibility of Hanwoo beef
OBJECTIVE: The purpose of this study was to investigate the effects of aging methods (AM) i.e. dry-aging (DA) and wet-aging (WA) on the physicochemical properties and in vitro digestibility of proteins in beef short loin. METHODS: Short loins (M. longissmus lumborum), were trimmed and boned-out on t...
Gorde:
| Argitaratua izan da: | Asian-Australas J Anim Sci |
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| Egile Nagusiak: | , , , , , |
| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST)
2020
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| Gaiak: | |
| Sarrera elektronikoa: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7054618/ https://ncbi.nlm.nih.gov/pubmed/31480178 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5713/ajas.19.0031 |
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