Comparison of physiochemical attributes, microbial community, and flavor profile of beef aged at different temperatures

Beef aging for tenderness and flavor development may be accelerated by elevated temperature. However, little to no research has been undertaken that determines how this affects other important meat quality characteristics and microbial community. This study aims to decrease aging time by increasing...

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Detalles Bibliográficos
Autores principales: Yu, Haojie, Zhang, Songshan, Liu, Xiaochang, Lei, Yuanhua, Wei, Meng, Liu, Yinchu, Yang, Xiaodong, Xie, Peng, Sun, Baozhong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9813384/
https://www.ncbi.nlm.nih.gov/pubmed/36620023
http://dx.doi.org/10.3389/fmicb.2022.1091486

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9813384/
https://www.ncbi.nlm.nih.gov/pubmed/36620023
http://dx.doi.org/10.3389/fmicb.2022.1091486

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