Concepedia

A comparative study of beef quality after ageing longissimus muscle using a dry ageing bag, traditional dry ageing or vacuum package ageing

Xin Li, J Babol, Wender L.P. Bredie, Belinda Nielsen, Jana Tománková, Kerstin Lundström

Meat Science · 2014 · 127 citations · 14 references

DOI

Concepts

References

14

Water-soluble precursors of beef flavour. Part II: Effect of post-mortem conditioning

Georgios Koutsidis, J. Stephen Elmore, Marı́a José Oruña-Concha et al. · Meat Science · 2007 · 201 citations

, , +17

Dry‐Aging Effects on Palatability of Beef Longissimus Muscle

Robert E. Campbell, Melvin C. Hunt, Petros A. Levis et al. · Journal of Food Science · 2001 · 191 citations

, , +17

Dry versus wet aging of beef: Retail cutting yields and consumer palatability evaluations of steaks from US Choice and US Select short loins

Robert Smith, K.L. Nicholson, Joel D. Nicholson et al. · Meat Science · 2007 · 167 citations

, , +16

Consumer sensory acceptance and value of wet-aged and dry-aged beef steaks1

Bethany M. Sitz, Chris R. Calkins, Dillon M. Feuz et al. · Journal of Animal Science · 2006 · 136 citations

, , +17

Effects of dry aging of bone-in and boneless strip loins using two aging processes for two aging times

S.L. DeGeer, Melvin C. Hunt, Christy L. Bratcher et al. · Meat Science · 2009 · 135 citations

, , +12