Effect of Aging Process and Time on Physicochemical and Sensory Evaluation of Raw Beef Top Round and Shank Muscles Using an Electronic Tongue

The objective of this study was to determine the effect of aging method (dry or wet) and time (20 d or 40 d) on physical, chemical, and sensory properties of two different muscles (top round and shank) from steers (n=12) using an electronic tongue (ET). Moisture content was not affected by muscle ty...

Descripción completa

Detalles Bibliográficos
Autores principales: Kim, Ji-Han, Kim, Dong-Han, Ji, Da-som, Lee, Hyun-Jin, Yoon, Dong-Kyu, Lee, Chi-Ho
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/PMC5932936/
https://www.ncbi.nlm.nih.gov/pubmed/29725203
http://dx.doi.org/10.5851/kosfa.2017.37.6.823

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5932936/
https://www.ncbi.nlm.nih.gov/pubmed/29725203
http://dx.doi.org/10.5851/kosfa.2017.37.6.823

Ejemplares similares