Quality Difference between Aged Brine Marinated andQuantitative Marinated Beef
This study aimed to analyze the quality differences of sauced beef with aged brine and quantitative marinating methods by evaluating sensory characteristics, color, shear force, texture, moisture distribution, taste nucleotides, and free amino acids. Results showed that quantitative marinated beef r...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2023-11-01
|
| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023010178 |