 |
|
Comparative effects of dry-aging and wet-aging on physicochemical properties and digestibility of Hanwoo beef
Ji-Han Kim (Kim JH), Tae-Kyung Kim (Kim TK), Dong-Min Shin (Shin DM), Hyun-Wook Kim (Kim HW), Young-Boong Kim (Kim YB), Yun-Sang Choi (Choi YS)
Asian-Australas J Anim Sci. 2020;33(3):501-505. Published online 2019 Aug 3 DOI: https://doi.org/10.5713/ajas.19.0031
|
|
Citations to this article as recorded by
 Metabolic, proteomic and microbial changes postmortem and during beef aging
Greta Bischof, Franziska Witte, Nino Terjung, Volker Heinz, Andreas Juadjur, Monika Gibis
Critical Reviews in Food Science and Nutrition.2024; 64(4): 1076. CrossRef Physicochemical property analysis of lyophilized fresh, wet-, and dry-aged beef powders: Application of dry-aged beef crust as a food additive
Sin-Young Park, Hack-Youn Kim
Meat Science.2023; 195: 109014. CrossRef Microbiological safety of aged meat
Konstantinos Koutsoumanis, Ana Allende, Avelino Alvarez‐Ordóñez, Sara Bover‐Cid, Marianne Chemaly, Alessandra De Cesare, Lieve Herman, Friederike Hilbert, Roland Lindqvist, Maarten Nauta, Luisa Peixe, Giuseppe Ru, Marion Simmons, Panagiotis Skandamis, Eli
EFSA Journal.2023;[Epub] CrossRef The Effect of Gelatin Coating and Sonication on the Quality
Properties of Wet-Aging Pork Loins
Yea-Ji Kim, Tae-Jun Jung, Tae-Kyung Kim, Jae Hoon Lee, Dong-Min Shin, Hwan Hee Yu, Yun-Sang Choi
Food Science of Animal Resources.2023; 43(2): 269. CrossRef Preliminary data on the microbial profile of dry and wet aged bovine meat obtained from different breeds in Sardinia
Maria Pina Meloni, Francesca Piras, Giuliana Siddi, Rita Sanna, Roberta Lai, Fabrizio Simbula, Daniela Cabras, Maria Maurichi, Giovanna Asara, Enrico Pietro Luigi De Santis, Christian Scarano
Italian Journal of Food Safety.2023;[Epub] CrossRef Influence of Ageing Time and Method on Beef Quality and Safety
Sara Khazzar, Severino Segato, Giorgia Riuzzi, Lorenzo Serva, Elisabetta Garbin, Gabriele Gerardi, Sandro Tenti, Massimo Mirisola, Paolo Catellani
Foods.2023; 12(17): 3250. CrossRef Effect of Dry Aging on Beef Muscle Proteins
Galina Gurinovich, Irina Patrakova, Vladislav Khrenov, Marina Patshina, Antonina Shevchenko
Food Processing: Techniques and Technology.2023; : 621. CrossRef Evaluation of umami taste in Hanwoo with different feed sources by chemical analysis, electronic tongue analysis, and sensory evaluation
Juhyun Min, Jo-Won Lee, Gui-Seck Bae, BoKyung Moon
Food Chemistry: X.2023; 20: 100889. CrossRef Aging mechanism for improving the tenderness and taste
characteristics of meat
Seon-Tea Joo, Eun-Yeong Lee, Yu-Min Son, Md. Jakir Hossain, Chan-Jin Kim, So-Hee Kim, Young-Hwa Hwang
Journal of Animal Science and Technology.2023; 65(6): 1151. CrossRef Effect of Dry Maturation Time and the Curing Composition on Proteins in High Quality Beef
Galina Gurinovich, Irina Patrakova, Vladislav Khrenov
Food Processing: Techniques and Technology.2022; : 98. CrossRef Detection of lipidomics characterization of tuna meat during different wet-aging stages using iKnife rapid evaporative ionization mass spectrometry
Qing Shen, Gongshuai Song, Qiaoling Zhao, Pingya Wang, Huicheng Yang, Jing Xue, Honghai Wang, Yiwei Cui, Haixing Wang
Food Research International.2022; 156: 111307. CrossRef Changes in Physico-Chemical and Storage Properties of Dry-Aged Beef Loin Using Electric Field Refrigeration System
Kyu-Min Kang, Sol-Hee Lee, Hack-Youn Kim
Foods.2022; 11(11): 1539. CrossRef Assessment of Quality Indices and Their Influence on the Texture Profile in the Dry-Aging Process of Beef
Viorica Bulgaru, Liliana Popescu, Natalia Netreba, Aliona Ghendov-Mosanu, Rodica Sturza
Foods.2022; 11(10): 1526. CrossRef A comprehensive review of drying meat products and the associated effects and changes
Ahmed Mediani, Hamizah Shahirah Hamezah, Faidruz Azura Jam, Nursyah Fitri Mahadi, Sharon Xi Ying Chan, Emelda Rosseleena Rohani, Noor Hanini Che Lah, Ummi Kalthum Azlan, Nur Aisyah Khairul Annuar, Nur Aida Fatin Azman, Hamidun Bunawan, Murni Nazira Sarian
Frontiers in Nutrition.2022;[Epub] CrossRef Analysis of aging type- and aging time-related changes in the polar fraction of metabolome of beef by 1H NMR spectroscopy
Greta Bischof, Franziska Witte, Nino Terjung, Edwin Januschewski, Volker Heinz, Andreas Juadjur, Monika Gibis
Food Chemistry.2021; 342: 128353. CrossRef The dry aged beef paradox: Why dry aging is sometimes not better than wet aging
Nino Terjung, Franziska Witte, Volker Heinz
Meat Science.2021; 172: 108355. CrossRef Improvement of meat protein digestibility in infants and the elderly
Seonmin Lee, Yun-Sang Choi, Kyung Jo, Hae In Yong, Hyun Gyung Jeong, Samooel Jung
Food Chemistry.2021; 356: 129707. CrossRef Comparison of Nutritional and Meat Quality Characteristics between Two Primal Cuts from Aceh Cattle in Aceh Province, Indonesia
Hamny Sofyan, Aryani Sismin Satyaningtijas, Cece Sumantri, Etih Sudarnika, Srihadi Agungpriyono, Sumanta Nandi
Veterinary Medicine International.2021; 2021: 1. CrossRef Evaluación de atributos cárnicos y de calidad de la canal en ganado Blanco Orejinegro
Edison Julian Ramirez Toro, David Felipe Nieto Sierra, Wilson Andrés Barragán-Hernández, Gonzalo de Jesús Restrepo Castañeda
Ciencia & Tecnología Agropecuaria.2021; 22(3): e2234. CrossRef
|