Comparison of Meat Quality Characteristics of Wet- and Dry-aging Pork Belly and Shoulder Blade-Reference-Cited by-同舟云学术

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Comparison of Meat Quality Characteristics of Wet- and Dry-aging Pork Belly and Shoulder Blade

Published:2018-10 Issue:5 Volume:38 Page:950-958
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:

Hwang Young-Hwa,Sabikun Nahar,Ismail Ishamri,Joo Seon-Tea

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.e27

Reference23 articles.

1. Quality of meat;Adegoke;J Food Agric Environ,2005

2. Effect of modified atmosphere packaging and temperature on the shelf life of sliced pastirma produced from frozen/thawed meat;Aksu;J Muscle Foods,2005

3. Comparison of shelf life of vacuum-packed pork and beef;Blixt;Meat Sci,2002

4. Dry-aging affects on palatability of beef longissimus muscle;Campbell;J Food Sci,2001

5. The effects of aging on moisture-enhanced pork loins;Davis;Meat Sci,2004

Cited by 24 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effect of salting time and drying method on physicochemical characteristics of dried meat from the longissimus muscle of Algerian dromedary camels;Journal of Food Composition and Analysis;2024-11

2. Comparative Study on the Postmortem Proteolysis and Shear Force during Aging of Pork and Beef Semitendinosus Muscles;Food Science of Animal Resources;2024-09

3. Meat Quality Changes in Aged Pork Loin using Jeju Volcanic Scoria Earthenware;Food Science of Animal Resources;2023-09

4. Influence of meat sample geometry on dehydration dynamics during dry-aging of beef;Meat Science;2023-08

5. Analysis of physicochemical properties of dry-cured beef made from Hanwoo and Holstein meat distributed in South Korea;Heliyon;2023-06

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