Changes in Physico-Chemical and Storage Properties of Dry-Aged Beef Loin Using Electric Field Refrigeration System.

Foods · 2022 · PMC9180027 · PMID 35681287

Europe PMC DOI

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an increasing trendno p-value reported

pH showed an increasing trend as the aging period increased at all temperatures, and it increased more slowly as the aging temperature dropped.

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a decreasing trendno p-value reported

The aging yield showed a decreasing trend as the aging period increased at all temperatures.

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