Comparison of Drying Yield, Meat Quality, Oxidation Stability and Sensory Properties of Bone-in Shell Loin Cut by Different Dry-aging Conditions-Reference-Cited by-同舟云学术

Comparison of Drying Yield, Meat Quality, Oxidation Stability and Sensory Properties of Bone-in Shell Loin Cut by Different Dry-aging Conditions

Published:2018-12 Issue:6 Volume:38 Page:1131-1143
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:

Cho Soohyun^ORCID,Kang Sun-Moon^ORCID,Kim Yun-Seok^ORCID,Kim Young-Chun^ORCID,Van Ba Hoa^ORCID,Seo Hyun-Woo^ORCID,Lee Eun-Mi^ORCID,Seong Pil-Nam^ORCID,Kim Jin-Hyoung^ORCID

Funder

Rural Development Administration

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.e52

Reference35 articles.

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

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