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

Meat Science

Volumn 83, Issue 4, 2009, Pages 768-774

  DeGeer, S L ^a   Hunt, M C ^a   Bratcher, C L ^b   Crozier Dodson, B A ^a   Johnson, D E ^a   Stika, J F ^c  

^a KANSAS STATE UNIVERSITY   (United States)

^b AUBURN UNIVERSITY   (United States)

^c Certified Angus Beef LLC   (United States)

Author keywords

Aging in a bag; Beef; Dry aging; Flavour; Sensory attributes

Indexed keywords

EID: 70249130556     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2009.08.017     Document Type: Article

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