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Changes in free amino acid content and hardness of beef while dry-aging with Mucor flavus: Changes in the quality of beef while dry-aging with Mucor flavus
BACKGROUND: A mold strain thought to be suitable for dry-aging process was isolated. The information about the scientific aspects of molds related to dry-aging beef is scarce. We, therefore, conducted aging trials to determine the characteristics of the isolated mold strain associated with dry-aging...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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BioMed Central
2018
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6062914/ https://www.ncbi.nlm.nih.gov/pubmed/30065846 http://dx.doi.org/10.1186/s40781-018-0176-6 |