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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...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Korean Society for Food Science of Animal Resources
2018
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| Materias: | |
| 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 |