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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Korean Society of Animal Sciences and Technology
2020
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| Materias: | |
| 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 |