Comparing effects of wet and dry aging on instrumental tenderness and color, sensory analysis and processing yields of beef striploin

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Bibliographic Details
Published in:Meat science 2016-02, Vol.112, p.133-134
Main Authors: Vilella, G.F., Battaglia, C.T., Gomes, C.L., de Felício, P.E., Pflanzer, S.B.
Format: Article
Language:English
Online Access:Get full text
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ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2015.08.076