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Changes in taste compounds, breaking properties, and sensory attributes during dry aging of beef from Japanese black

Fumiko Iida1, Yuki Miyazaki1, Risako Tsuyuki1

  • 1Department of Food and Nutrition, Japan Women's University, 2-8-1 Mejirodai, Bunkyo-ku, Tokyo 112-8681, Japan.

Meat Science
|November 1, 2015
PubMed

Keywords:
Amino-peptidaseBreaking propertyDry agingSensory evaluationUmami intensity

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