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Assessment of Quality Indices and Their Influence on the Texture Profile in the Dry-Aging Process of Beef
The aim of this study was to investigate the effects of the dry-aging method on the sensory properties, chemical composition, and profile parameters of the texture of beef obtained from local farms. The qualitative characteristics of the beef were investigated for five samples, respectively, fresh m...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9141253/ https://www.ncbi.nlm.nih.gov/pubmed/35627098 http://dx.doi.org/10.3390/foods11101526 |