Effect of Dry-Aging on Quality and Palatability Attributes and Flavor-Related Metabolites of Pork Loins

This study evaluated the effect of dry-aging on quality, palatability, and flavor-related compounds of pork loins. Ten pork loins were obtained at 7 days postmortem, divided into three equal portions, randomly assigned into three different aging methods (wet-aging (W), conventional dry-aging (DA), a...

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Detalles Bibliográficos
Autores principales: Setyabrata, Derico, Wagner, Anna D., Cooper, Bruce R., Kim, Yuan H. Brad
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8535753/
https://www.ncbi.nlm.nih.gov/pubmed/34681552
http://dx.doi.org/10.3390/foods10102503

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8535753/
https://www.ncbi.nlm.nih.gov/pubmed/34681552
http://dx.doi.org/10.3390/foods10102503

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