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Effect of Different Aging Methods on the Formation of Aroma Volatiles in Beef Strip Loins

This study investigated the effects of different aging methods on the changes in the concentrations of aroma volatiles of beef. One half (n = 15) of the beef strip loins were dry-aged, and the other half were wet-aged, and both aging processes continued for 28 days. The aroma volatiles from dry- and...

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Detalles Bibliográficos
Autores principales:	Lee, Dongheon, Lee, Hyun Jung, Yoon, Ji Won, Kim, Minsu, Jo, Cheorun
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7828147/ https://www.ncbi.nlm.nih.gov/pubmed/33445674 http://dx.doi.org/10.3390/foods10010146

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