Open AccessDry-Aging Improves Eating Quality Attributes of Low Marbled Grass-Fed Beef Loins
Author(s) -
Y. H. B. Kim,
J. Berger,
J. Lee,
H.-W. Kim,
S. Martini,
J. Legako,
S. Zuelly,
P. Ebner
Publication year - 2017
Publication title -
meat and muscle biology
Language(s) - English
Resource type - Journals
ISSN - 2575-985X
DOI - 10.22175/rmc2017.082
Subject(s) - marbled meat , palatability , loin , tenderness , beef cattle , longissimus , zoology , food science , biology