Direct Rub Inoculation of Fungal Flora Changes Fatty Acid Composition and Volatile Flavors in Dry-Aged Beef: A Preliminary Study

SIMPLE SUMMARY: Dry-aged beef naturally develops a crust of desirable fungi and bacteria over the aging process. However, this natural growth process is expensive and time-consuming. The process of direct fungal adhesion may accelerate aging and improve the flavor and fatty acid profile of dry-aged...

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Detalles Bibliográficos
Autores principales: Mikami, Nana, Toyotome, Takahito, Takaya, Masahiro, Tamura, Kenichi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9179644/
https://www.ncbi.nlm.nih.gov/pubmed/35681855
http://dx.doi.org/10.3390/ani12111391

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9179644/
https://www.ncbi.nlm.nih.gov/pubmed/35681855
http://dx.doi.org/10.3390/ani12111391

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