Evaluating high pressure processing as a strategy to accelerate water loss and its effect on eating quality in dry aged beef: A preliminary study
Dry aging (DA) of beef cuts is a process that requires a prolonged aging time (usually > 28 days) under controlled refrigerated conditions to obtain a distinctive product that has acceptable quality traits such as tenderness and colour, but with an enhanced signature flavour profile, when compare...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-06-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225000964 |
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