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Effects of Different Moisture-Permeable Packaging on the Quality of Aging Beef Compared with Wet Aging and Dry Aging

Yingwu Shi1, Wangang Zhang1, Guanghong Zhou1

  • 1Key Laboratory of Meat Processing and Quality Control (MOE), Key Laboratory of Meat Processing (MOA), Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing 210095, China.

Foods (Basel, Switzerland)
|May 24, 2020
PubMed

Keywords:
agingbeefmoisture-permeable packagingquality

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