Fungal Biostarter Effect on the Quality of Dry-Aged Beef

Meat aging is a process consisting of its storage in specific conditions which leads to an increase in its organoleptic qualities. The most common method of meat aging is the wet vacuum-bag based method, whereas the traditional method, called dry-aging, involves keeping meat at a low temperature for...

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Detalles Bibliográficos
Autores principales: Przybylski, Wiesław, Jaworska, Danuta, Płecha, Magdalena, Dukaczewska, Karina, Ostrowski, Grzegorz, Sałek, Piotr, Sawicki, Krzysztof, Pawłowska, Julia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10048090/
https://www.ncbi.nlm.nih.gov/pubmed/36981258
http://dx.doi.org/10.3390/foods12061330

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10048090/
https://www.ncbi.nlm.nih.gov/pubmed/36981258
http://dx.doi.org/10.3390/foods12061330

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