THE pH TRENDS OF BEEF MEAT DURING TWO AGING PROCESSES
The aim of this study was to assess the pH trend during the dry and wet aging processes, of two anatomical cuts (ribeye and sirloin), from two different beef breeds: Black Angus (BA) and Romanian Spotted (RS). Thus, acidity during the aging period was measured and the correlations between pH values...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
AcademicPres
2024-06-01
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| Series: | Agricultura |
| Subjects: | |
| Online Access: | https://journals.usamvcluj.ro/index.php/agricultura/article/view/14885 |
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