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Dry aging of beef; Review

The present review has mainly focused on the specific parameters including aging (aging days, temperature, relative humidity, and air flow), eating quality (flavor, tenderness and juiciness), microbiological quality and economic (shrinkage, retail yields and cost) involved beef dry aging process. Dr...

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Detalles Bibliográficos
Autores principales:	Dashdorj, Dashmaa, Tripathi, Vinay Kumar, Cho, Soohyun, Kim, Younghoon, Hwang, Inho
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	BioMed Central 2016
Materias:	Review
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4872334/ https://www.ncbi.nlm.nih.gov/pubmed/27200180 http://dx.doi.org/10.1186/s40781-016-0101-9

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