Effects of Different Moisture-Permeable Packaging on the Quality of Aging Beef Compared with Wet Aging and Dry Aging

The objective of this study was to investigate the effects of six different aging methods (four types of moisture-permeable packaging, wet aging, and dry aging) and aging time (0, 7, and 14 d) on the quality of aging beef, especially physicochemical properties. The weight loss, aerobic bacterial cou...

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Detalles Bibliográficos
Autores principales: Shi, Yingwu, Zhang, Wangang, Zhou, Guanghong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278742/
https://www.ncbi.nlm.nih.gov/pubmed/32443458
http://dx.doi.org/10.3390/foods9050649

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278742/
https://www.ncbi.nlm.nih.gov/pubmed/32443458
http://dx.doi.org/10.3390/foods9050649

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