Influence of packaging types on the aging processes of the semi-finished meat products
The thematic review is aimed at the integrated analysis of the aging process of various meat types in correlation with the applied method (“dry”, “wet”), and a review of the packaging methods for proteolytic processes responsible for the formation of taste, aroma, color and texture of the finished f...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
The V.M. Gorbatov All-Russian Meat Research Institute
2025-07-01
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| Series: | Теория и практика переработки мяса |
| Subjects: | |
| Online Access: | https://www.meatjournal.ru/jour/article/view/465 |
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