doi: 10.7744/KJOAS.20180021


Storage stability of dry-aged beef: the effects of the packaging method and storage temperature

  • Choe,Juhui,
  • Kim,Kwan Tae,
  • Lee,Hyun Jung,
  • Oh,Jungmin,
  • Kim,Hyun Cheol,
  • Park,Bumjin,
  • Choi,Yang Il,
  • Jo,Cheorun

피인용문헌(Cited by)

  • . "Dry-aged and wet-aged beef: effects of aging time and temperature on microbiological profile, physicochemical characteristics, volatile compound profile and weight loss of meat from Nellore cattle (Bo" Animal production science, vol. 61(14), p.1497-. 2021. doi:10.1071/AN20120
  • . "Metabolite Profile Differences Among Different Storage Time in Beef Preserved at Low Temperature" Journal of food science : an official publication of the Institute of Food Technologists, vol. 84(11), p.3163-. 2019. doi:10.1111/1750-3841.14827
  • . "Changes in Physico-Chemical and Storage Properties of Dry-Aged Beef Loin Using Electric Field Refrigeration System" Foods, vol. 11(11), p.1539-. 2022. doi:10.3390/foods11111539
  • . "Application of an Electric Field Refrigeration System on Pork Loin during Dry Aging" Food science of animal resources, vol. 39(4), p.668-. 2019. doi:10.5851/kosfa.2019.e59
  • . "Analysis of the electrical properties of pork to discriminate between fresh and frozen/ thawed pork" Korean journal of agricultural science, vol. 48(4), p.739-. 2021. doi:10.7744/kjoas.20210062