EFFECTS OF WET AGEING OF BEEF MUSCLE GLUTEUS MEDIUS ON TEXTURAL AND TECHNOLOGICAL PARAMETERS
The aim of this study was to observe the effects of wet aging time of beef muscle Gluteus medius on the textural and technological parameters. Meat samples (400 g) were aged by wet ageing process for 21 days and were periodically analyzed at 2, 7, 12, 17 and 21 days respectively. The pH value regis...
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| Autores principales: | , |
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| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
Stefan cel Mare University of Suceava
2019
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/83b074339d20451893f6cfeb494ff744 |
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