Dry aging of beef in a bag highly permeable to water vapour

Meat Science

Volumn 73, Issue 4, 2006, Pages 674-679

  Ahnström, Maria Lundesjö ^a   Seyfert, Mark ^b   Hunt, Melvin C ^b   Johnson, Dallas E ^b  

^a SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES   (Sweden)

^b KANSAS STATE UNIVERSITY   (United States)

Author keywords

Beef; Dry aging; Flavour; Palatability; Sensory attributes

Indexed keywords

BACTERIA (MICROORGANISMS);

EID: 33646804534     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2006.03.006     Document Type: Article

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