Effects of relative humidity on dry-aged beef quality

已完结 10 由 MMBA 发布于 2025/2/27 14:07:31

DOI:10.1016/j.meatsci.2024.109498
作者：Felipe A. Ribeiro ,?Soon K. Lau ,?Rebecca A. Furbeck ,?Nicolas J. Herrera ,?Morgan L. Henriott ,?Nicolas A. Bland ,?Samodha C. Fernando ,?Jeyamkondan Subbiah ,?Sérgio B. Pflanzer ,?Thu T. Dinh ,?Rhon
文献类型：期刊论文
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Elsevier

Abstract：This study was conducted to evaluate the effects of relative humidity (RH) on moisture loss and flavor in dry-aged beef. Sixteen strip loins were assigned to one of the four aging treatments

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