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

Joseph Kerry

doi:10.4236/fns.2018.99079

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

Joseph Kerry

Research output: Contribution to journal › Article › peer-review

Original language	English
Journal	Food and Nutrition Sciences
DOIs	https://doi.org/10.4236/fns.2018.99079
Publication status	Published - 2018

Keywords

Ageing
Loin
Moisture
Chemistry
Food science
Animal science
Biology
Medicine
Internal medicine
Organic chemistry

Access to Document

10.4236/fns.2018.99079

https://openalex.org/W2890102191Licence: CC BY-NC-ND

Cite this

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

keywords = "Ageing, Loin, Moisture, Chemistry, Food science, Animal science, Biology, Medicine, Internal medicine, Organic chemistry",

author = "Joseph Kerry",

year = "2018",

doi = "10.4236/fns.2018.99079",

language = "English",

journal = "Food and Nutrition Sciences",

issn = "2157-944X",

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AU - Kerry, Joseph

PY - 2018

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KW - Ageing

KW - Loin

KW - Moisture

KW - Chemistry

KW - Food science

KW - Animal science

KW - Biology

KW - Medicine

KW - Internal medicine

KW - Organic chemistry

U2 - 10.4236/fns.2018.99079

DO - 10.4236/fns.2018.99079

M3 - Article

SN - 2157-944X

JO - Food and Nutrition Sciences

JF - Food and Nutrition Sciences

ER -