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Changes in Sensory Compounds during Dry Aging of Pork Cuts
The effects of dry-aging on changes in taste compounds and electronic taste sensing traits of pork were investigated. Ten pork belly and shoulder blade cuts were divided into wet-aging and dry-aging treatments and stored for 21 days at 2°C. The contents of nucleotides and free amino acids, and elect...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Korean Society for Food Science of Animal Resources
2019
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6612786/ https://www.ncbi.nlm.nih.gov/pubmed/31304467 http://dx.doi.org/10.5851/kosfa.2019.e29 |