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Comparison of meat quality characteristics of dry aged lamb loins and optimization of dry aging process
The purpose of the present study was to investigate the physicochemical characteristics, meat quality, oxidative stability and sensory properties of lamb meat during 0, 7 and 14 day of the dry aging process. The M. longissimus lumborum (LL) and M. longissimus thoracis (LT) muscles from male Akkarama...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Urmia University Press
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9094596/ https://www.ncbi.nlm.nih.gov/pubmed/35601787 http://dx.doi.org/10.30466/vrf.2020.116850.2869 |