Lee, Hyun Jung

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