Role of moisture evaporation in the taste attributes of dry- and wet-aged beef determined by chemical and electronic tongue analyses.
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DOI: 10.1016/j.meatsci.2019.02.001
Abstract: The role of moisture evaporation in the taste attributes of dry- and wet-aged beef was determined in this study. A total of 30 striploins (longissimus lumborum) were dry or wet aged for 28 days and analyzed for… read more here.
Keywords: aged beef; wet aged; moisture; taste attributes ... See more keywords