Studying an effect of thermal treatment methods on physico-chemical properties of beef depending on aging technology
Modern methods for aging and thermal treatment facilitate an improvement in beef sensory properties. The aim of the research was to study an effect of different types of thermal treatment on quality of steaks from dry-aged beef. Steaks were obtained from the rib cut from carcasses of grain-fed young...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems
2023-01-01
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| Series: | Пищевые системы |
| Subjects: | |
| Online Access: | https://www.fsjour.com/jour/article/view/207 |