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Postmortem Aging of Beef with a Special Reference to the Dry Aging

Animal muscles are stored for specific period (aging) at refrigerated temperatures, during and after which the living muscles start to convert into meat and thus, attain certain superior properties in the final product. Proteolysis, lipolysis, and oxidation are the major biochemical processes involv...

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Detalles Bibliográficos
Autores principales: Khan, Muhammad I., Jung, Samooel, Nam, Ki Chang, Jo, Cheorun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2016
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4869541/
https://www.ncbi.nlm.nih.gov/pubmed/27194923
http://dx.doi.org/10.5851/kosfa.2016.36.2.159