Effects of Dry- and Wet-ageing on Flavor Compounds and Eating Quality of Low Fat Hanwoo Beef Muscles

The present study aimed at investigating the effects of dry- and wet-aging methods on flavor compounds and sensory properties of low fat Hanwoo beef muscles. All the beef samples were obtained from 2-grade carcasses of Hanwoo cows. The beef samples used in the dry- and wet-aging methods were prepare...

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Detalles Bibliográficos
Autores principales: Ha, Yoonkyung, Hwang, Inho, Ba, Hoa Van, Ryu, Sangdon, Kim, Younghoon, Kang, Sun Moon, Kim, Jinhyoung, Kim, Yunseok, Cho, Soohyun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6728821/
https://www.ncbi.nlm.nih.gov/pubmed/31508595
http://dx.doi.org/10.5851/kosfa.2019.e58

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6728821/
https://www.ncbi.nlm.nih.gov/pubmed/31508595
http://dx.doi.org/10.5851/kosfa.2019.e58

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