Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Michelle J. Y. Yoo"'
Publikováno v:
Journal of Food Quality, Vol 2019 (2019)
In-bag dry-aged lean beef was produced using a stepwise ageing process. Lean bull beef striploins were dry-aged at 2°C, 75% RH under three different air velocities: 0.5, 1.5, and 2.5 m·s−1 for 7 days followed by wet-ageing for 14 days. The qualit
Externí odkaz:
https://doaj.org/article/949a0b9cd5a04069a7eb81b91e4de784
Publikováno v:
Foods, Vol 10, Iss 1, p 41 (2020)
The aim of this study was to produce in-bag dry-aged lamb and compare its meat quality, consumer acceptability, oxidative stability and in vitro digestibility to the wet-aged equivalents. Significantly higher pH, weight loss and reduced cook loss wer
Externí odkaz:
https://doaj.org/article/2ab3a056334447a7b2c439c79be8c416
Autor:
Tung T. Diep, Michelle J. Y. Yoo, Thong T. H. Do, Hau K. D. Luu, Tuan T. Nguyen, Duy N. Dao, Viet Nguyen
Publikováno v:
Journal of the American Oil Chemists' Society. 100:141-148
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1ea4f392325921c7cd5feb3999dd1ffb
https://doi.org/10.1002/aocs.12663
https://doi.org/10.1002/aocs.12663