Comparison of Effects of Two Aging Methods on the Physicochemical Traits of Pork Loin.

Jin, Sang-Keun; Yim, Dong-Gyun

Jin, Sang-Keun; Yim, Dong-Gyun.

Afiliação

Jin SK; Department of Animal Resources Technology, Gyeongnam National University of Science and Technology, Jinju 52725, Korea.
Yim DG; Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Korea.

Food Sci Anim Resour ; 40(5): 844-851, 2020 Sep.

Article em En | MEDLINE | ID: mdl-32968734

Palavras-chave

dry-aging; immersion in brine; meat quality; pork loin

Texto completo

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7492174
https://dx.doi.org/10.5851/kosfa.2020.e22

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2020 Tipo de documento: Article

Texto completo

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7492174
https://dx.doi.org/10.5851/kosfa.2020.e22

Imprimir

XML

PubMed Links

Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2020 Tipo de documento: Article