Changes in Physico-Chemical and Storage Properties of Dry-Aged Beef Loin Using Electric Field Refrigeration System

The aim of this study is to establish the dry aging period of beef loin in an electric field refrigeration system. Beef loins (Korea quality grade 2) were dry aged at 0, −1, and −2 °C temperature in an electric field refrigeration system (air velocity, 5 ± 2 m/s) and aging stopped as the value of TP...

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Detalles Bibliográficos
Autores principales: Kang, Kyu-Min, Lee, Sol-Hee, Kim, Hack-Youn
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9180027/
https://www.ncbi.nlm.nih.gov/pubmed/35681287
http://dx.doi.org/10.3390/foods11111539

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9180027/
https://www.ncbi.nlm.nih.gov/pubmed/35681287
http://dx.doi.org/10.3390/foods11111539

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