Sensory and Physiochemical Comparison of Traditional Bone-In Dry-Aged Beef Loin with Bone-Less Dry A

来源 :食品与营养科学(英文) | 被引量 : 0次 | 上传用户：zxing515

【摘要】

：

Beef loins, were de-boned and left unpackaged (n = 12) or packaged using dry-ageing bags (n = 12). A third batch (n = 12) were not boned out and unpackaged. Loi

【作者】

：

Maurice G. O’Sullivan Malco C.

【机构】

：

ensoryGroup,PackagingGroup

【出处】

：

食品与营养科学(英文)

【发表日期】

：

2018年9期

【关键词】

：

Sirloin Tenderloin BEEF Dry-Aged Package SENSORY AFFECTIVE Novel Rapid DESCRIPTI

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论文部分内容阅读

Beef loins, were de-boned and left unpackaged (n = 12) or packaged using dry-ageing bags (n = 12). A third batch (n = 12) were not boned out and unpackaged. Loins were aged in a chill at 2°C, with steaks (2.54 cm) tested on days 0, 7, 14 and 21 for %

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