Microbial, Physicochemical, and Sensory Characteristics of Quality Grade 2 Beef Enhanced by Injection of Pineapple Concentrate and Honey

This study investigated the effect of injecting pineapple concentrate and honey into low marbled beef in order to enhance its sensory qualities, particularly tenderness and flavor, without compromising its fresh appearance. Beef loin was injected with a solution of 6.0% pineapple concentrate, 2.5% h...

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Detalles Bibliográficos
Autores principales: Yoon, Ji Won, Lee, Da Gyeom, Lee, Hyun Jung, Choe, Juhui, Jung, Samooel, Jo, Cheorun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5599569/
https://www.ncbi.nlm.nih.gov/pubmed/28943761
http://dx.doi.org/10.5851/kosfa.2017.37.4.494

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5599569/
https://www.ncbi.nlm.nih.gov/pubmed/28943761
http://dx.doi.org/10.5851/kosfa.2017.37.4.494

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