Impacts of Stepwise Aging/Freezing Process and Repeated Freezing on Meat Quality, Physicochemical and Biochemical Properties, and Sensory Attributes of Beef Loins
The study aimed to investigate the impact of aging durations prior to and after repeated freezing/thawing cycles on the quality attributes of beef loins. At 2 d postmortem, paired beef loins from 30 carcasses were divided into aging groups (0, 2, 3, and 4 weeks at 2°C) named A0, A2, A3, and A4, resp...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Iowa State University Digital Press
2024-12-01
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| Series: | Meat and Muscle Biology |
| Subjects: | |
| Online Access: | https://www.iastatedigitalpress.com/mmb/article/id/18294/ |
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