Cargando…

Quality Properties of Dry-Aged Beef (Hanwoo Cattle) Crust on Pork Patties

This study evaluated the effects of crust derived from dry-aged beef (Hanwoo cattle) on the quality of pork patties. Pork patty samples were prepared with different amounts of crust (0—control, 1, 2, and 3%). The protein, fat, and ash contents in the crust samples were significantly higher than thos...

Descripción completa

Detalles Bibliográficos
Autores principales: Lee, Jeong-Ah, Kim, Hack-Youn, Seol, Kuk-Hwan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9332398/
https://www.ncbi.nlm.nih.gov/pubmed/35892776
http://dx.doi.org/10.3390/foods11152191