Analysis of low-marbled Hanwoo cow meat aged with different dry-aging methods

Analysis of low-marbled Hanwoo cow meat aged with different dry-aging methods

Objective Different dry-aging methods [traditional dry-aging (TD), simplified dry-aging (SD), and SD in an aging bag (SDB)] were compared to investigate the possible use of SD and/or SDB in practical situations. Methods Sirloins from 48 Hanwoo cows were frozen (Control, 2 days postmortem) or dry-age...

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Bibliographic Details
Main Authors:	Hyun Jung Lee, Juhui Choe, Kwan Tae Kim, Jungmin Oh, Da Gyeom Lee, Ki Moon Kwon, Yang Il Choi, Cheorun Jo
Format:	Article
Language:	English
Published:	Asian-Australasian Association of Animal Production Societies 2017-12-01
Series:	Asian-Australasian Journal of Animal Sciences
Subjects:	Low-marbling Hanwoo Cow Meat Dry-aging Methods Sensory Property
Online Access:	http://www.ajas.info/upload/pdf/ajas-30-12-1733.pdf

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