Comparative effects of dry-aging and wet-aging on physicochemical properties and digestibility of Hanwoo beef
Objective The purpose of this study was to investigate the effects of aging methods (AM) i.e. dry-aging (DA) and wet-aging (WA) on the physicochemical properties and in vitro digestibility of proteins in beef short loin. Methods Short loins (M. longissmus lumborum), were trimmed and boned-out on the...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Asian-Australasian Association of Animal Production Societies
2020-03-01
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| Series: | Asian-Australasian Journal of Animal Sciences |
| Subjects: | |
| Online Access: | http://www.ajas.info/upload/pdf/ajas-19-0031.pdf |