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Electric Field Induced Super-cooling System for Long Term Dry-aged Beef Loin
- Source :
- Food Science of Animal Resources
- Publication Year :
- 2020
- Publisher :
- Korean Society for Food Science of Animal Resources, 2020.
-
Abstract
- This study investigates the utilization of an electric-field-induced super cooling system in long-term dry aging of beef loin. Analyzed quality properties of dry-aged beef loin applied with electric field refrigeration (EFR) versus commercial refrigeration (CR). Quality properties was including aging loss, pH, water holding capacity (WHC), cooking loss, color, warner-bractzler shear force (WBSF), total plate count (TPC), and thiobarbituric acid reactive substances (TBARS). Aging loss of wk 1 EFR was significantly lower than CR (p
- Subjects :
- Chemistry
Thiobarbituric acid
aging properties
fungi
0402 animal and dairy science
04 agricultural and veterinary sciences
Shelf life
Loin
040201 dairy & animal science
Super cooling
beef loin
Article
03 medical and health sciences
chemistry.chemical_compound
0302 clinical medicine
Plate count
electric field refrigeration
030221 ophthalmology & optometry
TBARS
dry aging
Water holding capacity
Animal Science and Zoology
Food science
Food Science
Subjects
Details
- Language :
- English
- ISSN :
- 26360780 and 26360772
- Volume :
- 40
- Issue :
- 2
- Database :
- OpenAIRE
- Journal :
- Food Science of Animal Resources
- Accession number :
- edsair.doi.dedup.....87d20ce9c9dac9c56601f6fbc1a0fc50