Dry aging beef
نویسندگان
چکیده
منابع مشابه
Dry aging of beef; Review.
The present review has mainly focused on the specific parameters including aging (aging days, temperature, relative humidity, and air flow), eating quality (flavor, tenderness and juiciness), microbiological quality and economic (shrinkage, retail yields and cost) involved beef dry aging process. Dry aging is the process where beef carcasses or primal cuts are hanged and aged for 28 to 55 d und...
متن کاملDry - Aging of Beef executive SummAry
D ry aging beef to enhance its flavor and tenderness is used by a very small number of meat purveyors for upscale hotels and restaurants and by an even smaller number of retailers for the gourmet market. Dry aging is a process whereby beef carcasses, primals, and/or subprimals are stored – without protective packaging – at refrigeration temperatures for one to five weeks to allow the natural en...
متن کاملErratum to: Dry aging of beef; Review
[This corrects the article DOI: 10.1186/s40781-016-0101-9.].
متن کاملPostmortem Aging of Beef with a Special Reference to the Dry Aging
Animal muscles are stored for specific period (aging) at refrigerated temperatures, during and after which the living muscles start to convert into meat and thus, attain certain superior properties in the final product. Proteolysis, lipolysis, and oxidation are the major biochemical processes involved during the postmortem aging of meat that affect the tenderness, juiciness, and flavor, as well...
متن کاملAging: A Predisposition to Dry Eyes
Dry eye syndrome is a disease of the ocular surface and tear film that is prevalent in older adults. Even though the degree of visual acuity loss in dry eye patients is commonly mild-to-moderate, in the aging population, this minimal change in visual status can lead to a significant decrease in visual function and quality of life. A healthy ocular surface is maintained by appropriate tear produ...
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ژورنال
عنوان ژورنال: International Journal of Gastronomy and Food Science
سال: 2012
ISSN: 1878-450X
DOI: 10.1016/j.ijgfs.2011.11.005