Influence of aging time, temperature and relative humidity on the sensory quality of dry-aged Belgian Blue beef.
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DOI: 10.1016/j.meatsci.2021.108659
Abstract: The objective of this study was to evaluate the effect of aging period (0, 3, 6 or 9 weeks), aging temperature (2 versus 6 °C at 75% relative humidity, experiment 1) and relative humidity (70 versus 90%… read more here.
Keywords: weeks aging; temperature; relative humidity; blue beef ... See more keywords