Effects of in-the-bag dry-ageing on meat quality, palatability and volatile compounds of low-value beef cuts
Author:
Funder
Agriculture and Agri-Food Canada
Publisher
Elsevier BV
Subject
Food Science
Reference87 articles.
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Cited by 3 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 dry aging on quality parameters, protein profile and protein oxidation level of beef;International Journal of Food Science & Technology;2024-09-06
2. Effect of accelerated aging on shelf-stability, product loss, sensory and biochemical characteristics in 2 lower quality beef cuts;Meat Science;2024-07
3. Is Prolonged Ageing a Necessity for Improving the Quality of Sous-Vide Cooked Beef?;Applied Sciences;2024-06-14
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