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化学测量洞察到味道的发展和质量变化在吉杂交牛腰部在湿老化期间

Hye-Jin Kim1, Dongheon Lee1, Seungcheol Lee1

  • 1Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea.

Food science of animal resources
|March 13, 2026
PubMed
概括

湿老化七天的济州杂交牛 (JCC) 牛肉改善了它的味道和质量. 延长老化超过14天可能会对JCC牛肉风味概况产生负面影响.

关键词:
济州的杂交牛是什么意思牛肉是牛肉,牛肉就是牛肉.味道 味道 味道 味道味道 味道 味道 味道 味道潮湿的老龄化 湿的老龄化

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