Quality characteristics of the enhanced beef using winter mushroom juice

This study investigated the quality properties of enhanced beef, manufactured by injecting the beef with a brine containing winter mushroom juice powder (WMJP). The enhanced beef was manufactured by injecting the eye of round with brine (15% by green weight). Four treatments consisted of control (no...

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Detalles Bibliográficos
Autores principales: Choi, Yun-Sang, Jo, Kyung, Lee, Seonmin, Yong, Hae In, Jung, Samooel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society of Animal Sciences and Technology 2020
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7288239/
https://www.ncbi.nlm.nih.gov/pubmed/32568260
http://dx.doi.org/10.5187/jast.2020.62.3.396

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7288239/
https://www.ncbi.nlm.nih.gov/pubmed/32568260
http://dx.doi.org/10.5187/jast.2020.62.3.396

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