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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

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