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