Aging of beef rumpsteak on sensory quality, color appereance and texture properties
<p class="PotText" style="line-height: 115%;">The aim of the work was to optimize the time of aging of beef - rumpsteak for culinary processing in relation to color, texture and sensory changes.The 8 weeks of dry-aging had an influence on color change by 18% and there was d...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
HACCP Consulting
2017-01-01
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| Series: | Potravinarstvo |
| Subjects: | |
| Online Access: | http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/747 |