Ultimate pH effects on dry-aged beef quality-Reference-Cited by-同舟云学术

Ultimate pH effects on dry-aged beef quality

Published:2021-02 Issue: Volume:172 Page:108365
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Ribeiro Felipe A.,Lau Soon K.,Furbeck Rebecca A.,Herrera Nicolas J.,Henriott Morgan L.,Bland Nicolas A.,Fernando Samodha C.,Subbiah Jeyamkondan,Sullivan Gary A.,Calkins Chris R.

Funder

The Beef Checkoff

Publisher

Elsevier BV

Subject

Food Science

Reference65 articles.

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3. Dry-aging improves meat quality attributes of grass-fed beef loins;Berger;Meat Science,2018

4. Effects of freezing and thawing on microbiological and physical-chemical properties of dry-aged beef;Bernardo;Meat Science,2020

5. Water properties during cooking of pork studied by low-field NMR relaxation: Effects of curing and the RN−-gene;Bertram;Meat Science,2004

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