Journal article
Effects of stepwise dry/wet-aging and freezing on meat quality of beef loins
Abstract
The objective of this study was to evaluate the effects of stepwise dry/wet-aging and freezing method on quality attributes of beef loins. Paired loins (M. Longissimus lumborum) from eight carcasses were assigned to either stepwise dry/wet-aging (carcass dry-aging for 10days then further wet-aging for 7days in vacuum bags) or carcass dry-aging only for 17days. Then, each loin was divided into three sections for freezing (never-frozen, blast or …
Authors
Kim YHB; Meyers B; Kim H-W; Liceaga AM; Lemenager RP
Journal
Meat Science, Vol. 123, , pp. 57–63
Publisher
Elsevier
Publication Date
1 2017
DOI
10.1016/j.meatsci.2016.09.002
ISSN
0309-1740