Effect of Different Aging Methods on the Formation of Aroma Volatiles in Beef Strip Loins
This study investigated the effects of different aging methods on the changes in the concentrations of aroma volatiles of beef. One half (<i>n</i> = 15) of the beef strip loins were dry-aged, and the other half were wet-aged, and both aging processes continued for 28 days. The aroma vola...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-01-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/10/1/146 |