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Comparison of Effects of Two Aging Methods on the Physicochemical Traits of Pork Loin
The objective of this study was to compare effects of two different aging methods on physical, chemical, and microbial traits of pork loin: Dry and wet-aged meat was hung in the cooler at 8±1°C and 85±2.1% humidity for 14 days, while wet-aged meat was immersed in a 3.5% salt solution of brine in vac...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Korean Society for Food Science of Animal Resources
2020
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7492174/ https://www.ncbi.nlm.nih.gov/pubmed/32968734 http://dx.doi.org/10.5851/kosfa.2020.e22 |