Physicochemical Properties and Volatile Organic Compounds of Dairy Beef Round Subjected to Various Cooking Methods.

Jung, Yousung; Kim, Hye-Jin; Kim, Dongwook; Joo, Bumjin; Jhoo, Jin-Woo; Jang, Aera

Jung, Yousung; Kim, Hye-Jin; Kim, Dongwook; Joo, Bumjin; Jhoo, Jin-Woo; Jang, Aera.

Afiliación

Jung Y; Department of Applied Animal Science, Kangwon National University, Chuncheon 24341, Korea.
Kim HJ; Department of Applied Animal Science, Kangwon National University, Chuncheon 24341, Korea.
Kim D; Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea.
Joo B; Department of Applied Animal Science, Kangwon National University, Chuncheon 24341, Korea.
Jhoo JW; Department of Research and Development, Shinsegae Food, Seoul 04793, Korea.
Jang A; Department of Applied Animal Science, Kangwon National University, Chuncheon 24341, Korea.

Food Sci Anim Resour ; 43(5): 767-791, 2023 Sep.

Article en En | MEDLINE | ID: mdl-37701748

Palabras clave

cooking method; dairy beef round; meat quality; sous-vide; volatile organic compounds

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Food Sci Anim Resour Año: 2023 Tipo del documento: Article