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

Kim, Ji-Han; Kim, Tae-Kyung; Shin, Dong-Min; Kim, Hyun-Wook; Kim, Young-Boong; Choi, Yun-Sang.

Afiliação

Kim JH; Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
Kim TK; Research Group of Food Processing, Korean Food Research Institute, Wanju 55365, Korea.
Shin DM; Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
Kim HW; Department of Animal Science and Biotechnology, Gyeongnam National University of Science and Technology, Jinju 52725, Korea.
Kim YB; Research Group of Food Processing, Korean Food Research Institute, Wanju 55365, Korea.
Choi YS; Research Group of Food Processing, Korean Food Research Institute, Wanju 55365, Korea.

Asian-Australas J Anim Sci ; 33(3): 501-505, 2020 Mar.

Article em En | MEDLINE | ID: mdl-31480178