Mechanism of improving quality of dry-aged pork loins in scoria-containing onggi, Korean earthenware as a storage container

Objective Many scientists have investigated solutions to reduce microbiological risks in dry-aged meat after the dry-aging technology was revived for high quality and value-added premium meat product in the market. This study aimed to investigate the effect of scoria powder in onggi (Korean earthenw...

Full description

Bibliographic Details

Published in:	Animal Bioscience
Main Authors:	Sung-Su Kim, Dong-Jin Shin, Dong-Gyun Yim, Hye-Jin Kim, Doo Yeon Jung, Hyun-Jun Kim, Cheorun Jo
Format:	Article
Language:	English
Published:	Asian-Australasian Association of Animal Production Societies 2023-05-01
Subjects:	lactic acid bacteria meat aging permeability pork loin scoria
Online Access:	http://www.animbiosci.org/upload/pdf/ab-22-0438.pdf