Effects of Process Parameters on the Quality of Suantang Beef

Effects of Process Parameters on the Quality of Suantang Beef

Suantang beef is a traditional delicious Chinese food cooked in Suantang (ST, a sour soup fermented by microorganisms). However, the impact of ST on beef quality is unclear, and the process of ST beef lacks unified technical standards. In the presented study, we found that the additional amount of s...

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Bibliographic Details
Main Authors: Fangrui Liu, Chan Wang, Cuiqin Li, Laping He, Xiao Wang, Xuefeng Zeng, Yifeng Dai
Format: Article
Language:English
Published: MDPI AG 2022-11-01
Series:Foods
Subjects:
Suantang beef
process parameters
texture
volatile compounds
aromaactive compounds
Online Access:https://www.mdpi.com/2304-8158/11/22/3585

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