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Free calcium concentration, calpain-2 activity, and final product tenderness of electrically stimulated beef
(Iowa State University Digital Press, 2020)
Artículo / Artikulua,
The objective of this study was to evaluate the effect of timing of electrical stimulation on free calcium concentration, calpain-2 activity, Warner-Bratzler shear force (WBSF), and consumer sensory analysis. Twenty-three ...
Assessment of dry-aged beef from commercial aging locations across the United States
(Elsevier, 2022)
info:eu-repo/semantics/article,
Modern dry-aging is a culinary-inspired practice that involves storing meat at refrigerated temperatures without protective packaging. The dry-aging process has been observed to create unique flavors. The objective of the ...