Determination of Salable Shelf-life for Wrap-packaged Dry-aged Beef during Cold Storage

We investigated microbial and quality changes in wrap-packaged dry-aged beef after completion of aging and subsequent storage in a refrigerator. After 28 days of dry aging (temperature, 4°C; RH, approximately 75%; air flow velocity, 2.5 m/s), sirloins were trimmed, wrap-packaged, and stored at 4°C f...

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Detalles Bibliográficos
Autores principales: Lee, Hyun Jung, Choe, Juhui, Yoon, Ji Won, Kim, Seonjin, Oh, Hyemin, Yoon, Yohan, Jo, Cheorun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5960823/
https://www.ncbi.nlm.nih.gov/pubmed/29805275
http://dx.doi.org/10.5851/kosfa.2018.38.2.251

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5960823/
https://www.ncbi.nlm.nih.gov/pubmed/29805275
http://dx.doi.org/10.5851/kosfa.2018.38.2.251

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