The effects of time and relative humidity on dry-aged beef: Traditional versus special bag

The objective of this study was to evaluate the effects of relative humidity (RH) and different dry aging methods on the quality of beef. Sixteen loins, from eight carcasses, were used in this experiment. Each pair of loin was cut into eight sections with equal size, which were evenly assigned to ei...

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Veröffentlicht in:	Food science and technology international 2021-10, Vol.27 (7), p.626-634
Hauptverfasser:	Bernardo, Ana Paula Da Silva, Da Silva, Astrid Caroline Muniz, Ferreira, Felipe Marinelli Saraiva, Do Nascimento, Maristela Da Silva, Pflanzer, Sérgio Bertelli
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext
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