Marinating of bovine loin (longissimus dorsi) in split gill mushroom (Schizophyllum commune) raw water extracts
Meat tenderness is a factor that determines the palatability, acceptability, and consumer motivation to buy meat. This study evaluates the sensory, biochemical, and physicochemical properties of bovine loin (“longissimus dorsi”) marinated in mushroom water extract of split gill (Schizophyllum commun...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
University of Bologna
2025-07-01
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| Series: | Italian Journal of Mycology |
| Subjects: | |
| Online Access: | https://italianmycology.unibo.it/article/view/20644 |
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