Ultimate pH effects on dry-aged beef quality.
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DOI: 10.1016/j.meatsci.2020.108365
Abstract: This study aimed to evaluate pH effects on moisture loss and meat quality characteristics of dry-aged beef. Strip loins from six normal pH carcasses (pH = 5.47 ± 0.02) and dark cutting (DC) strip loins from six high pH… read more here.
Keywords: aged beef; quality; effects dry; dry aged ... See more keywords