The Dry-aging and Heating Effects on Protein Characteristics of Beef Longissiumus Dorsi

The aim of this study was to investigate the effects of dry-aging (DA) and the cooking process on the myofibril protein functionalities and in vitro digestibility of proteins in beef loin. Six sirloins from beef were dry-aged for 28 d, and the control group (n=6) was analyzed 2 d postmortem for this...

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Detalles Bibliográficos
Autores principales: Kim, Ji-Han, Lee, Ha-Jung, Shin, Dong-Min, Kim, Tae-Kyung, Kim, Young-Boong, Choi, Yun-Sang
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/PMC6238036/
https://www.ncbi.nlm.nih.gov/pubmed/30479515
http://dx.doi.org/10.5851/kosfa.2018.e43

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6238036/
https://www.ncbi.nlm.nih.gov/pubmed/30479515
http://dx.doi.org/10.5851/kosfa.2018.e43

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