The Dry-aging and Heating Effects on Protein Characteristics of Beef Longissiumus Dorsi-Reference-Cited by-同舟云学术

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The Dry-aging and Heating Effects on Protein Characteristics of Beef Longissiumus Dorsi

Published:2018-10 Issue:5 Volume:38 Page:1101-1108
ISSN:1225-8563
Container-title:Korean journal for food science of animal resources
language:en
Short-container-title:Korean J Food Sci Anim Resour

Author:

Kim Ji-Han,Lee Ha-Jung,Shin Dong-Min,Kim Tae-Kyung,Kim Young-Boong,Choi Yun-Sang

Funder

Korea Food Research Institute

Ministry of Agriculture, Food and Rural Affairs

Publisher

Korean Society for Food Science of Animal Resources

Subject

Animal Science and Zoology,Food Science

Link

http://www.kosfaj.org/download/download_pdf?doi=10.5851/kosfa.2018.e43

Reference31 articles.

1. Cooking temperature is a key determinant of in vitro meat protein digestion rate: Investigation of underlying mechanisms;Bax;J Agric Food Chem,2012

2. Dry-aging improved meat quality attributes of grass-fed beef loins;Berger;Meat Sci,2018

3. Technical note: A simplified procedure for myofibril hydrophobicity determination;Chelh;Meat Sci,2016

4. Formation of secondary organic aerosols through photooxidation of isoprene;Claeys;Science,2004

5. Relationship of myofibril fragmentation index to certain chemical, physical, and sensory characteristics of bovine longissimus muscle;Culler;J Food Sci,1978

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