Effects of cooking conditions on the physicochemical and sensory characteristics of dry- and wet-aged beef.

Lee, Dongheon; Lee, Hyun Jung; Yoon, Ji Won; Ryu, Minkyung; Jo, Cheorun

Lee, Dongheon; Lee, Hyun Jung; Yoon, Ji Won; Ryu, Minkyung; Jo, Cheorun.

Afiliación

Lee D; Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea.
Lee HJ; Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea.
Yoon JW; Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea.
Ryu M; Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea.
Jo C; Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea.

Anim Biosci ; 34(10): 1705-1716, 2021 Oct.

Article en En | MEDLINE | ID: mdl-33561325

Palabras clave

Beef; Cooking Method; Cooking Temperature; Dry Aging; Flavor; Wet Aging

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Anim Biosci Año: 2021 Tipo del documento: Article Pais de publicación: