Comparison of Meat Quality Characteristics of Wet- and Dry-aging Pork Belly and Shoulder Blade

The physicochemical characteristics and oxidative stability of wet-aged and dry-aged pork cuts were investigated at different aging periods (1, 7, 14 and 21 d). Samples were assigned into four groups in terms of shoulder blade-wet aging (SW), shoulder blade-dry aging (SD), belly-wet aging (BW), and...

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Detalles Bibliográficos
Autores principales: Hwang, Young-Hwa, Sabikun, Nahar, Ismail, Ishamri, Joo, Seon-Tea
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/PMC6238040/
https://www.ncbi.nlm.nih.gov/pubmed/30479502
http://dx.doi.org/10.5851/kosfa.2018.e27

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6238040/
https://www.ncbi.nlm.nih.gov/pubmed/30479502
http://dx.doi.org/10.5851/kosfa.2018.e27

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