Comparative effects of dry-aging and wet-aging on physicochemical properties and digestibility of Hanwoo beef

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...

Full description

Bibliographic Details
Main Authors: Ji-Han Kim, Tae-Kyung Kim, Dong-Min Shin, Hyun-Wook Kim, Young-Boong Kim, Yun-Sang Choi
Format: Article
Language:English
Published: Asian-Australasian Association of Animal Production Societies 2020-03-01
Series:Asian-Australasian Journal of Animal Sciences
Subjects:
wet aging
dry aging
digestibility
shear force
beef loin
Online Access:http://www.ajas.info/upload/pdf/ajas-19-0031.pdf

Similar Items

Similar Items