Zobrazeno 1 - 10
of 355
pro vyhledávání: '"dry aging"'
Publikováno v:
Journal of Animal Science and Technology, Vol 66, Iss 3, Pp 603-613 (2024)
This study was designed to determine the optimal aging conditions after analyzing the physicochemical and microbiological properties of dry-aged chicken breast using an electric field supercooling system (EFSS). Chicken breast was aged for up 5 weeks
Externí odkaz:
https://doaj.org/article/59775bef132c40e68c99bb6d0a0edd14
Publikováno v:
Meat and Muscle Biology, Vol 8, Iss 1 (2024)
This study evaluated the effects of dry-aged beef trimmings inclusion on quality and flavor precursors of ground beef patties. Lean and fat trim were collected from beef loins aged for 28 d using 4 different methods: wet aging (WA), dry aging (DA), d
Externí odkaz:
https://doaj.org/article/9c82801402ba476e9b0bd76f93bafa0b
Publikováno v:
Shipin yu jixie, Vol 40, Iss 1, Pp 17-22 (2024)
Objective: This study aimed to investigate the changes of beef tenderness during dry and wet-aging. Methods: Yanbian cattle was used as material to determine the changes in shear force, pH, moisture content, myofibrillar fragmentation index, protein
Externí odkaz:
https://doaj.org/article/de683d0786384c609f4461a5149dc0c0
Impact of Aging Methods and Frozen Storage on Beef Quality Attributes from Different Finishing Diets
Autor:
Carlos Alvarez, Daniela Correa, Guillermo de Souza, Gustavo Brito, Marcia del Campo, Maria Font i-Furnols, Santiago Luzardo
Publikováno v:
Meat and Muscle Biology, Vol 8, Iss 1 (2024)
The effects of finishing diet (pasture or grain) and meat preservation method on beef’s physicochemical, micro- biological, and sensory attributes were evaluated. The preservation methods assessed were dry aging in bag (DAb) and wet aging (WA) for
Externí odkaz:
https://doaj.org/article/b324f94ad4da488b88950f1edd93be2b
Autor:
BULGARU, Viorica, POPESCU, Liliana
Publikováno v:
Journal of Engineering Science (Chişinău), Vol XXX, Iss 3, Pp 155-163 (2023)
Research work involves the instrumental analysis of the change in color (L*, a*, b*) and the sensory characteristics of the Simmental beef, parts of the carcass: T-bons, received from the local farm, during the dry-aging period for 0, 14, 21, 28, 35
Externí odkaz:
https://doaj.org/article/8743b65062b8466e9919feff2c2f3332
Autor:
Depeng Sun, Baide Mu, Yujia Liu, Changcheng Zhao, Hongmei Li, Juan Wang, Tingyu Li, Guanhao Li, Chunxiang Piao
Publikováno v:
Foods, Vol 13, Iss 18, p 2879 (2024)
Dry-aging is a postmortem process that can substantially enhance the texture and flavour of beef. This study entailed suspending Yanbian cattle M. gluteus medius in the aging cabinet, maintained at a temperature of 2–4 °C and a relative humidity o
Externí odkaz:
https://doaj.org/article/5990399af21c46018fc4631128be2849
Publikováno v:
Shipin Kexue, Vol 44, Iss 15, Pp 321-338 (2023)
Dry aging is an effective method to improve the quality and value of meat. Meat quality characteristics such as tenderness and flavor can be significantly improved through a series of biochemical reactions. In recent years, dry-aged beef has gained h
Externí odkaz:
https://doaj.org/article/cd56d66bc4f341879f349e538471bc02
Publikováno v:
Shipin Kexue, Vol 44, Iss 13, Pp 309-316 (2023)
Dry-aging is the aerobic aging process where meat carcasses or primal cuts are hanged and aged for a period of time (28 to 55 days, or even longer) under specific environmental conditions of temperature (0–4 ℃), relative humidity (61%–85%), and
Externí odkaz:
https://doaj.org/article/121c5d5999554d398098cd709cefe790
Publikováno v:
Shipin Kexue, Vol 44, Iss 10, Pp 249-256 (2023)
The study aimed to investigate the dynamic changes of metabolites in beef high rib with different dry-aging periods by non-targeted metabolomics based on ultra-high performance liquid chromatography-mass spectrometry (UPLC-MS). Multivariate statistic
Externí odkaz:
https://doaj.org/article/2eef25d11d014022b9b433606138d7b6
Publikováno v:
Foods, Vol 13, Iss 10, p 1552 (2024)
Dry-aged beef has been long favored by people due to its unique flavor and taste. However, the inner relationship between its overall quality formation and microbial changes during dry aging has not yet received much attention and research. To deeply
Externí odkaz:
https://doaj.org/article/66dbfd4bf5db48cba93b144db0a92ec4