Characterization of the microbiota and chemical properties of pork loins during dry aging

Dry aging (DA) allows for the storage of meat without packaging at 0 to 3°C for several weeks. It enhances the production of pleasant flavors, tenderness, and juiciness in meat. Due to the long storage period and roles of indigenous microbiota in the maturation of several meat products, the microbio...

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Detalles Bibliográficos
Autores principales: Endo, Akihito, Koizumi, Ryosuke, Nakazawa, Yozo, Shiwa, Yuh, Maeno, Shintaro, Kido, Yoshihiko, Irisawa, Tomohiro, Muramatsu, Yoshiki, Tada, Kotaro, Yamazaki, Masao, Myoda, Takao
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2021
Materias:
Original Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7914123/
https://www.ncbi.nlm.nih.gov/pubmed/33415844
http://dx.doi.org/10.1002/mbo3.1157

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7914123/
https://www.ncbi.nlm.nih.gov/pubmed/33415844
http://dx.doi.org/10.1002/mbo3.1157

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