Comparison of Superchilling and Supercooling on Extending the Fresh Quality of Beef Loin

This study compared the effects of superchilling and supercooling preservations for 15 days on the freshness and quality characteristics of beef loin. Beef freshness was evaluated by total aerobic count (TAC), total volatile basic nitrogen (TVB-N), and thiobarbituric acid reactive substances (TBARS)...

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Detalles Bibliográficos
Autores principales: Kim, Honggyun, Hong, Geun-Pyo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9498017/
https://www.ncbi.nlm.nih.gov/pubmed/36140856
http://dx.doi.org/10.3390/foods11182729

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9498017/
https://www.ncbi.nlm.nih.gov/pubmed/36140856
http://dx.doi.org/10.3390/foods11182729

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