Dry-aged beef manufactured in Japan: Microbiota identification and their effects on product characteristics
Nana Mikami, Takahito Toyotome, Yoshitaka Yamashiro, Koyuki Sugo, Kotone Yoshitomi, Masahiro Takaya, Kyu‐Ho Han, Michihiro Fukushima, Ken‐ichiro Shimada
Topics & Concepts
Food scienceAromaPenicilliumPsychrophileMucorTBARSChemistryBiologyBacteriaBiochemistryAntioxidantLipid peroxidationGeneticsMeat and Animal Product QualityFood Quality and Safety StudiesFermentation and Sensory Analysis