Effects of Whey Powder Supplementation on Dry-Aged Meat Quality-Reference-Cited by-同舟云学术

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Effects of Whey Powder Supplementation on Dry-Aged Meat Quality

Published:2016-06-30 Issue:3 Volume:36 Page:397-404
ISSN:1225-8563
Container-title:Korean Journal for Food Science of Animal Resources
language:en
Short-container-title:Korean Journal for Food Science of Animal Resources

Author:

Kim Ji-Han,Yeon Su-Jung,Hong Go-Eun,Park Woojoon,Lee Chi-Ho

Publisher

Korean Society for Food Science of Animal Resources

Subject

Animal Science and Zoology,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/ksfsar/JAKO201619350135387.pdf

Reference55 articles.

1. Growth performance, carcass characteristics and meat quality of Hanwoo steers fed fermented liquid whey inoculated with lactic acid bacteria

2. Hemoglobin conversion to hemichrome under the influence of fatty acids

3. Antioxidant activity of whey protein fractions isolated by gel exclusion chromatography and protease treatment

4. Physicochemical changes during manufacture and final sensory characteristics of dry-cured Celta ham. Effect of muscle type

5. Manipulation of dietary calcium concentration to potentiate changes in tenderness of beef from heifers supplemented with zilpaterol hydrochloride1

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1. Inclusión de suero de leche en la dieta de carneros en engorde;Revista de Investigaciones Veterinarias del Perú;2023-12-18

2. Nutritional value of a new source of cheese coproduct fed to weanling pigs;Journal of Animal Science;2023-01-01

3. The Effect of the Improvement Technology on the Quality of Midu Pork Roll;Foods;2022-11-17

4. The Physicochemical and Sensory Properties of Whey-Fed Pork Loin after Salting, Dry Aging, and Sous Vide Cooking;Journal of Chemistry;2021-01-12

5. Physicochemical and sensory characteristics of dry-cured loin made from pigs fed Allium hookeri added whey powder and sensory trait evaluation using electronic tongue;Animal Production Science;2019

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