Identification of Microbial Flora in Dry Aged Beef to Evaluate the Rancidity during Dry Aging
Dry aging creates a unique taste and flavor in beef; however, the process also causes rancidity, which is harmful to humans. During dry aging, the microbial flora in beef changes continuously; thus, this change can be used as an indicator of rancidity. The objective of this study was to analyze the...
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| Auteurs principaux: | , , , , , |
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| Format: | article |
| Langue: | EN |
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MDPI AG
2021
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| Accès en ligne: | https://doaj.org/article/b575e337c9d6479ba00d221b8749de40 |
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