Postmortem Aging of Beef with a Special Reference to the Dry Aging
Animal muscles are stored for specific period (aging) at refrigerated temperatures, during and after which the living muscles start to convert into meat and thus, attain certain superior properties in the final product. Proteolysis, lipolysis, and oxidation are the major biochemical processes involv...
| Main Authors: | , , , |
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| Format: | Online |
| Language: | English |
| Published: |
Korean Society for Food Science of Animal Resources
2016
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| Online Access: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4869541/ |