Analysis of low-marbled Hanwoo cow meat aged with different dry-aging methods
OBJECTIVE: Different dry-aging methods [traditional dry-aging (TD), simplified dry-aging (SD), and SD in an aging bag (SDB)] were compared to investigate the possible use of SD and/or SDB in practical situations
Bibliographische Detailangaben
| Veröffentlicht in: | Asian-Australasian journal of animal sciences. - 1998. - 30(2017), 12 vom: 25. Dez., Seite 1733-1738
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| 1. Verfasser: |
Lee, Hyun Jung
(VerfasserIn) |
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| Weitere Verfasser: |
Choe, Juhui,
Kim, Kwan Tae,
Oh, Jungmin,
Lee, Da Gyeom,
Kwon, Ki Moon,
Choi, Yang Il,
Jo, Cheorun |
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| Format: | Online-Aufsatz
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| Sprache: | English |
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| Veröffentlicht: |
2017
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| Zugriff auf das übergeordnete Werk: | Asian-Australasian journal of animal sciences
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| Schlagworte: | Journal Article
Dry-aging Methods
Hanwoo Cow Meat
Low-marbling
Sensory Property |
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