Physicochemical and sensory characteristics of commercial, frozen, dry, and wet-aged Hanwoo sirloins
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Kim, 2017, Effect of aging process and time on physicochemical and sensory evaluation of raw beef top round and shank muscles using an electronic tongue, 823
2002,
Shanks, 2002, Technical note: The effect of freezing on Warner-Bratzler shear force values of beef longissimus steaks across several post-mortem aging periods, 2122
Kim, 2017, Effect of the aging process and time on physicochemical and sensory evaluation of raw beef top round and shank muscles using an electronic tongue, 823