In-Bag Dry- vs. Wet-Aged Lamb: Quality, Consumer Acceptability, Oxidative Stability and In Vitro Digestibility

The aim of this study was to produce in-bag dry-aged lamb and compare its meat quality, consumer acceptability, oxidative stability and in vitro digestibility to the wet-aged equivalents. Significantly higher pH, weight loss and reduced cook loss were observed in dry-aged lamb compared to the wet-ag...

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Detalles Bibliográficos
Autores principales: Zhang, Renyu, Yoo, Michelle J. Y., Realini, Carolina E., Staincliffe, Maryann, Farouk, Mustafa M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7823653/
https://www.ncbi.nlm.nih.gov/pubmed/33375684
http://dx.doi.org/10.3390/foods10010041

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7823653/
https://www.ncbi.nlm.nih.gov/pubmed/33375684
http://dx.doi.org/10.3390/foods10010041

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