학술논문
Aging and enhancement effects on quality characteristics of beef strip steaks
Document Type
Academic Journal
Author
Source
Journal of Food Science. April 2005, Vol. 70 Issue 3, S242-S247
Subject
Language
English
ISSN
0022-1147
Abstract
Strip loins were removed 48 hour postmortem from beef sides to assess the effects of enhancement before or after aging on quality attributes of beef strip streaks. The results suggest that enhancement improved tenderness, juiciness, and shear force value of the time at which aging commenced, with the maximum effect occurring when samples were enhanced then aged 14 days.