Physicochemical properties of crust derived from dry-aged Holstein and Hanwoo loin

This study evaluated the quality characteristics of crust derived from dry-aged Holstein and Hanwoo loins and their effects on food as additives. With respect to physicochemical properties, we examined the proximate composition, pH value, salinity, color, water and fat absorption, emulsifying capaci...

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Detalles Bibliográficos
Autores principales: Lee, Jeong-Ah, Kim, Hack-Youn
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/PMC7553849/
https://www.ncbi.nlm.nih.gov/pubmed/33089234
http://dx.doi.org/10.5187/jast.2020.62.5.692

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7553849/
https://www.ncbi.nlm.nih.gov/pubmed/33089234
http://dx.doi.org/10.5187/jast.2020.62.5.692

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