Erratum to: Dry aging of beef; Review
نویسندگان
چکیده
[This corrects the article DOI: 10.1186/s40781-016-0101-9.].
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 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 کاملConsumer Acceptance and Value of Wet Aged and Dry Aged Beef Steaks
magnitude of difference in sensory traits between wet and dry aging. One study (J. Food Sci., 56:601) showed minute palatability differences between dry and wet aged loins. In another, significantly more beef flavor and dry aged flavor were perceived for steaks dry aged than steaks wet aged (Meat Ind. 30:12). However, wet aged loins resulted in increased juiciness and flavor scores when strip l...
متن کاملAnalysis of low-marbled Hanwoo cow meat aged with different dry-aging methods
OBJECTIVE Different dry-aging methods [traditional dry-aging (TD), simplified dry-aging (SD), and SD in an aging bag (SDB)] were compared to investigate the possible use of SD and/or SDB in practical situations. METHODS Sirloins from 48 Hanwoo cows were frozen (Control, 2 days postmortem) or dry-aged for 28 days using the different aging methods and analyzed for chemical composition, total ae...
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عنوان ژورنال:
دوره 58 شماره
صفحات -
تاریخ انتشار 2016