Cargando…
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...
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: | |
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 |
Ejemplares similares
-
Evaluation of the physicochemical, metabolomic, and sensory characteristics of Chikso and Hanwoo beef during wet aging
por: Lee, Dongheon, et al.
Publicado: (2023) -
Effects of Searing Cooking on Sensory and Physicochemical Properties
of Beef Steak
por: Yoo, Ji Hyun, et al.
Publicado: (2020) -
Microbial, Physicochemical, and Sensory Characteristics of Quality Grade 2 Beef Enhanced by Injection of Pineapple Concentrate and Honey
por: Yoon, Ji Won, et al.
Publicado: (2017) -
Effects of Aging and Aging Method on Physicochemical and Sensory
Traits of Different Beef Cuts
por: Kim, Minsu, et al.
Publicado: (2019) -
Effect of Different Aging Methods on the Formation of Aroma Volatiles in Beef Strip Loins
por: Lee, Dongheon, et al.
Publicado: (2021)