Comparative effects of dry-aging and wet-aging on physicochemical properties and digestibility of Hanwoo beef

OBJECTIVE: The purpose of this study was to investigate the effects of aging methods (AM) i.e. dry-aging (DA) and wet-aging (WA) on the physicochemical properties and in vitro digestibility of proteins in beef short loin. METHODS: Short loins (M. longissmus lumborum), were trimmed and boned-out on t...

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Detalles Bibliográficos
Autores principales: Kim, Ji-Han, Kim, Tae-Kyung, Shin, Dong-Min, Kim, Hyun-Wook, Kim, Young-Boong, Choi, Yun-Sang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7054618/
https://www.ncbi.nlm.nih.gov/pubmed/31480178
http://dx.doi.org/10.5713/ajas.19.0031

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