Changes in microbial composition on the crust by different air flow velocities and their effect on sensory properties of dry-aged beef. [electronic resource]
- Meat science Jul 2019
- 152-158 p. digital
Publication Type: Journal Article
1873-4138
10.1016/j.meatsci.2019.03.019 doi
Air Movements Animals Bacteria--growth & development Cattle Flavoring Agents Food Handling--methods Food Microbiology Fungi--growth & development Hydrogen-Ion Concentration Red Meat--microbiology Shear Strength Taste Yeasts--growth & development