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[해외논문] Effects of dry, vacuum, and special bag aging; USDA quality grade; and end-point temperature on yields and eating quality of beef Longissimus lumborum steaks

Meat science, v.94 no.2, 2013년, pp.228 - 233  

Dikeman, M.E. ,  Obuz, E. ,  Gok, V. ,  Akkaya, L. ,  Stroda, S.

Abstract AI-Helper 아이콘AI-Helper

This study evaluated the effects of three aging methods: (dry (D), wet (W), and special bag (SB)); two quality grades [USDA Choice((≥Small50 marbling) and Select); and two cooked end-point temperatures (62.8oC and 71.1oC) on physico-chemical traits of instrumental tenderness, color, and sensory p...

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