Metabolites and Free Fatty Acids in Japanese Black Beef During Wet Aging
<b>Background:</b> Japanese Black beef is known for its high intramuscular fat content, an important factor in its distinctive Wagyu aroma. Wet aging, which involves vacuum-packing meat and storing it at low temperatures, enhances flavor, texture, and tenderness and is essential for main...
| প্রধান লেখক: | , , , , , , , |
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| বিন্যাস: | প্রবন্ধ |
| ভাষা: | English |
| প্রকাশিত: |
MDPI AG
2025-02-01
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| মালা: | Metabolites |
| বিষয়গুলি: | |
| অনলাইন ব্যবহার করুন: | https://www.mdpi.com/2218-1989/15/2/94 |