Sensory and Physiochemical Comparison of Traditional Bone-In Dry-Aged Beef Loin with Bone-Less Dry Ageing and Ageing Using a Moisture Permeable Bag

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ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org

"Sensory and Physiochemical Comparison of Traditional Bone-In Dry-Aged Beef Loin with Bone-Less Dry Ageing and Ageing Using a Moisture Permeable Bag"
written by Maurice G. O’Sullivan, Malco C. Cruz-Romero, Joseph P. Kerry,
published by Food and Nutrition Sciences, Vol.9 No.9, 2018

has been cited by the following article(s):

[1]	Studying an effect of thermal treatment methods on physico-chemical properties of beef depending on aging technology
	Food systems, 2023

[2]	ИССЛЕДОВАНИЕ ВЛИЯНИЯ СПОСОБОВ ТЕПЛОВОЙ ОБРАБОТКИ НА ФИЗИКО-ХИМИЧЕСКИЕ СВОЙСТВА ГОВЯДИНЫ В ЗАВИСИМОСТИ ОТ …
	ПИЩЕВЫЕ …, 2022

[3]	Research Article Effect of Ilex x meserveae Aqueous Extract on the Quality of Dry-Aged Beef
	2021

[4]	Effect of Ilex x meserveae Aqueous Extract on the Quality of Dry-Aged Beef
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[5]	Metodologias usadas na maturação da carne de bovino
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[6]	The dry aged beef paradox: Why dry aging is sometimes not better than wet aging
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[7]	Application of PEF technology and new smart ageing techniques to dry ageing venison and lean bull beef
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[8]	ВСЕ О МЯСЕ

[1]	Studying an effect of thermal treatment methods on physico-chemical properties of beef depending on aging technology Food systems, 2023 DOI:10.21323/2618-9771-2022-5-4-376-382

[2]	The dry aged beef paradox: Why dry aging is sometimes not better than wet aging Meat Science, 2021 DOI:10.1016/j.meatsci.2020.108355

[3]	Effect of Ilex x meserveae Aqueous Extract on the Quality of Dry-Aged Beef Journal of Food Quality, 2021 DOI:10.1155/2021/8848279

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