Postmortem Aging of Beef with a Special Reference to the Dry Aging
Author:
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/JAKO201613461345224.pdf
Reference97 articles.
1. Dry aging of beef in a bag highly permeable to water vapour
2. Duration of restraint and isolation stress as a model to study the dark-cutting condition in cattle1,2
3. Influence of particular breed on meat quality parameters, sensory characteristics, and volatile components
4. Physical Interventions to Manipulate Texture and Tenderness of Fresh Meat: A Review
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