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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...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2022
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| 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 |