Meat Quality Changes in Aged Pork Loin using Jeju Volcanic Scoria Earthenware

This study aimed to investigate changes in the quality of meat aged using Jeju scoria earthenware. Water-holding properties, pH, color, tenderization, fatty acid composition, and free amino acid characteristics of aged pork loin were evaluated to determine the effects of wet and dry (normal and Jeju...

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Detalles Bibliográficos
Autores principales: Kim, DongGyun, Lee, SangHoon, Kim, GwangHeun, Ko, KyoungBo, Ryu, YounChul
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10493558/
https://www.ncbi.nlm.nih.gov/pubmed/37701744
http://dx.doi.org/10.5851/kosfa.2023.e46

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10493558/
https://www.ncbi.nlm.nih.gov/pubmed/37701744
http://dx.doi.org/10.5851/kosfa.2023.e46

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