Dry-ageing of Lean Beef and Lamb: Effect of Processing and Storage Factors on Product Quality and Acceptability
Dry-ageing is a traditional post-mortem processing technique for the improvement of tenderness and flavour of meat. Most dry-aged meat is produced from well-marbled prime beef cuts rather than lean beef. The use of lean beef may offer advantages for storage stability and reduced off-flavours arising...
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| Format: | Others |
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Auckland University of Technology,
2021-04-27T20:28:24Z.
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| Online Access: | Get fulltext |