Electrical resistance and mold distribution on beef surface as indicators of dry aging-Reference-Cited by-同舟云学术

Electrical resistance and mold distribution on beef surface as indicators of dry aging

Published:2019-05-29 Issue:5 Volume:42 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Oh Jungmin¹,Lee Hyun Jung¹,Yoon Ji Won¹,Choe Juhui¹,Jo Cheorun¹²^ORCID

Affiliation:

1. Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agriculture and Life ScienceSeoul National University Seoul Republic of Korea

2. Institute of Green Bio Science and TechnologySeoul National University Pyeongchang Republic of Korea

Funder

Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13122

Reference29 articles.

1. Dry-Aging Effects on Palatability of Beef Longissimus Muscle

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

3. Beef meat electrical impedance spectroscopy and anisotropy sensing for non-invasive early assessment of meat ageing

4. Dry aging of beef; Review

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