Dry aging of beef; Review
Abstract The present review has mainly focused on the specific parameters including aging (aging days, temperature, relative humidity, and air flow), eating quality (flavor, tenderness and juiciness), microbiological quality and economic (shrinkage, retail yields and cost) involved beef dry aging pr...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Korean Society of Animal Sciences and Technology
2016-05-01
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| Series: | Journal of Animal Science and Technology |
| Subjects: | |
| Online Access: | http://link.springer.com/article/10.1186/s40781-016-0101-9 |