Spotlight on dry aging beef: effects of loin type, aging methods, and aging time
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 کاملQuality Improvement of Pork Loin by Dry Aging
This study aimed to investigate the effects of dry aging on the quality of pork loin. Longissimus lumborum muscles were dissected from the right half of five pork carcasses and were used as the control samples. The left halves of the carcasses were aged at 2±1℃ and a relative humidity of 80% for 40 d. The total aerobic bacteria count was similar between the control and dry-aged pork loin (p>0.0...
متن کاملEffects of aging on beef chuck and loin muscles enhanced with ammonium hydroxide and salt.
The objective of this study was to determine whether aging would alter the beneficial effects (tenderness, juiciness, and flavor) of enhancing beef chuck and round steaks with a 20% solution of water, ammonium hydroxide, salt, and carbon monoxide. A randomized, complete block design was used, with 2 treatments [0% (control) and 20% (pump)], 3 aging periods (1, 2, and 3 wk), 3 muscles (M. tricep...
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ژورنال
عنوان ژورنال: Kansas Agricultural Experiment Station Research Reports
سال: 2009
ISSN: 2378-5977
DOI: 10.4148/2378-5977.1501