Effects of cooking conditions on the physicochemical and sensory characteristics of dry- and wet-aged beef

OBJECTIVE: This study aimed to elucidate the effects of cooking conditions on the physicochemical and sensory characteristics of dry- and wet-aged beef strip loins. METHODS: Dry- and wet-aged beef aged for 28 days were cooked using different cooking methods (grilling or oven roasting)×cooking temper...

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Detalles Bibliográficos
Autores principales: Lee, Dongheon, Lee, Hyun Jung, Yoon, Ji Won, Ryu, Minkyung, Jo, Cheorun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Animal Bioscience 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8495346/
https://www.ncbi.nlm.nih.gov/pubmed/33561325
http://dx.doi.org/10.5713/ab.20.0852

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8495346/
https://www.ncbi.nlm.nih.gov/pubmed/33561325
http://dx.doi.org/10.5713/ab.20.0852

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