Changes in free amino acids and hardness in round of Okinawan delivered cow beef during dry- and wet-aging processes

BACKGROUND: Aging trials are conducted to determine characteristics associated with dry- and wet-aging processes of beef from delivered cows grown in Okinawa, i.e., dams that have finished giving birth (Okinawan delivered cow beef). Changes in free amino acids, hardness, and other factors were analy...

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Detalles Bibliográficos
Autores principales: Hanagasaki, Takashi, Asato, Naokazu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2018
Materias:
Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6154793/
https://www.ncbi.nlm.nih.gov/pubmed/30263140
http://dx.doi.org/10.1186/s40781-018-0180-x

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6154793/
https://www.ncbi.nlm.nih.gov/pubmed/30263140
http://dx.doi.org/10.1186/s40781-018-0180-x

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