Ontology highlight
ABSTRACT:
SUBMITTER: Lee HJ
PROVIDER: S-EPMC5960823 | biostudies-literature | 2018 Apr
REPOSITORIES: biostudies-literature
Korean journal for food science of animal resources 20180430 2
We investigated microbial and quality changes in wrap-packaged dry-aged beef after completion of aging and subsequent storage in a refrigerator. After 28 days of dry aging (temperature, 4°C; RH, approximately 75%; air flow velocity, 2.5 m/s), sirloins were trimmed, wrap-packaged, and stored at 4°C for 7 days. Analyses of microbial growth, pH, volatile basic nitrogen (VBN), 2-thiobarbituric acid-reactive substance (TABRS), and instrumental color, myoglobin, and sensory evaluation were conducted o ...[more]