INFLUENCE OF BEEF MARBLING SCORE ON QUALITY INDICATORS DURING MEAT AGING
In the experiment, beef samples were used with the marbling scores «moderate» and «good» (n = 4). Half of the samples were packaged in a plastic film under vacuum, while the rest ones were left unpackaged. Aging was carried out for 4, 16, and 28 days in a storage chamber at a temperature of 2 ± 1 °C...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems
2018-10-01
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| Series: | Пищевые системы |
| Subjects: | |
| Online Access: | https://www.fsjour.com/jour/article/view/15 |
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