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Utilization of the Crust from Dry-aged Beef to Enhance Flavor of Beef Patties
The crust that inevitably forms on dry-aged beef is usually trimmed and discarded before sale. The aim of this study was to explore methods for utilizing this crust in processed meat products. Four sirloins were dry-aged for 28 d at 4℃ (75% relative humidity). The crust obtained from the surface of...
| 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/PMC6238043/ https://www.ncbi.nlm.nih.gov/pubmed/30479508 http://dx.doi.org/10.5851/kosfa.2018.e35 |