Changes in free amino acids and hardness in round of Okinawan delivered cow beef during dry- and wet-aging processes
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DOI: 10.1186/s40781-018-0180-x
Abstract: BackgroundAging trials are conducted to determine characteristics associated with dry- and wet-aging processes of beef from delivered cows grown in Okinawa, i.e., dams that have finished giving birth (Okinawan delivered cow beef). Changes in free… read more here.
Keywords: beef; amino acids; wet aging; aging processes ... See more keywords
Comparative effects of dry-aging and wet-aging on physicochemical properties and digestibility of Hanwoo beef
Sign Up to like & getrecommendations! Published in 2019 at "Asian-Australasian Journal of Animal Sciences"
DOI: 10.5713/ajas.19.0031
Abstract: Objective The purpose of this study was to investigate the effects of aging methods (AM) i.e. dry-aging (DA) and wet-aging (WA) on the physicochemical properties and in vitro digestibility of proteins in beef short loin.… read more here.
Keywords: beef; aging wet; wet aging; physicochemical properties ... See more keywords