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Updated: Jul 7, 2026

Introducing an Angle Adjustable Cutting Box for Analyzing Slice Shear Force in Meat
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提高被屠杀的母羊肉质量:老化方法和时间的影响

Aristide Maggiolino1, Lucrezia Forte1, Vincenzo Landi1

  • 1Department of Veterinary Medicine, University of Bari Aldo Moro, Italy, Strada Provinciale per Casamassima km 3, 70010, Valenzano, Bari, Italy.

Food chemistry: X
|August 22, 2024
PubMed
概括

干燥老化 (DA) 比湿燥老化 (WA) 提高了被杀的羊肉质量,提高了水容量并减少了损失. 然而,最佳的感官属性是在干燥老化后的14天内实现的.

关键词:
削减的母羊是被削减的母羊.味道 味道 味道 味道改善肉类质量的改善氧化反应的反应温柔 温柔 温柔 温柔 是一个挥发性化合物 挥发性化合物

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