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피인용 문헌
- Erratum to: Dry aging of beef; Review vol.58, pp.7, 2016, https://doi.org/10.1186/s40781-016-0109-1
- Palatability Characterization of Fresh and Dry-Aged Ground Beef Patties vol.2, pp.1, 2016, https://doi.org/10.22175/mmb2018.04.0007
- Diversity and Characteristics of the Meat Microbiological Community on Dry Aged Beef vol.28, pp.1, 2018, https://doi.org/10.4014/jmb.1708.08065
- Determination of Salable Shelf-life for Wrap-packaged Dry-aged Beef during Cold Storage vol.38, pp.2, 2016, https://doi.org/10.5851/kosfa.2018.38.2.251
- Changes in free amino acid content and hardness of beef while dry-aging with Mucor flavus vol.60, pp.7, 2018, https://doi.org/10.1186/s40781-018-0176-6
- Changes in free amino acids and hardness in round of Okinawan delivered cow beef during dry- and wet-aging processes vol.60, pp.9, 2016, https://doi.org/10.1186/s40781-018-0180-x
- Understanding postmortem biochemical processes and post-harvest aging factors to develop novel smart-aging strategies vol.144, pp.None, 2016, https://doi.org/10.1016/j.meatsci.2018.04.031
- The Dry-aging and Heating Effects on Protein Characteristics of Beef Longissiumus Dorsi vol.38, pp.5, 2016, https://doi.org/10.5851/kosfa.2018.e43
- Comparison of Drying Yield, Meat Quality, Oxidation Stability and Sensory Properties of Bone-in Shell Loin Cut by Different Dry-aging Conditions vol.38, pp.6, 2016, https://doi.org/10.5851/kosfa.2018.e52
- Effects of Temperature and Time on the Cookery Properties of Sous-vide Processed Pork Loin vol.39, pp.1, 2019, https://doi.org/10.5851/kosfa.2019.e4
- Storage Stability of Vacuum-packaged Dry-aged Beef during Refrigeration at 4℃ vol.39, pp.2, 2019, https://doi.org/10.5851/kosfa.2019.e21
- Application of an Electric Field Refrigeration System on Pork Loin during Dry Aging vol.39, pp.4, 2016, https://doi.org/10.5851/kosfa.2019.e59
- Electrical resistance and mold distribution on beef surface as indicators of dry aging vol.42, pp.5, 2019, https://doi.org/10.1111/jfpe.13122
- Effects of combined wet- and dry-aging techniques on the physicochemical and sensory attributes of beef ribeye steaks from grain-fed crossbred Zebu steers vol.99, pp.3, 2016, https://doi.org/10.1139/cjas-2018-0127
- Comparison of meat quality, fatty acid composition and aroma volatiles of dry-aged beef from Hanwoo cows slaughtered at 60 or 80 months old vol.33, pp.1, 2016, https://doi.org/10.5713/ajas.19.0205
- Palatability and hygiene characteristics of dry‐aged pork and optimisation of dry ageing period vol.55, pp.3, 2016, https://doi.org/10.1111/ijfs.14509
- Physicochemical properties of crust derived from dry-aged Holstein and Hanwoo loin vol.62, pp.5, 2016, https://doi.org/10.5187/jast.2020.62.5.692
- Product Design to Enhance Consumer Liking of Cull Ewe Meat vol.10, pp.1, 2021, https://doi.org/10.3390/foods10010096
- Effect of Ilex x meserveae Aqueous Extract on the Quality of Dry-Aged Beef vol.2021, pp.None, 2016, https://doi.org/10.1155/2021/8848279
- Biomapping of Microbial Indicators on Beef Subprimals Subjected to Spray or Dry Chilling over Prolonged Refrigerated Storage vol.10, pp.6, 2021, https://doi.org/10.3390/foods10061403
- Profile of Producers and Production of Dry-Aged Beef in Brazil vol.10, pp.10, 2016, https://doi.org/10.3390/foods10102447
- Drying dynamics of meat highlighting areas of relevance to dry‐aging of beef vol.20, pp.6, 2016, https://doi.org/10.1111/1541-4337.12845
- Towards an integration of pre- and post-slaughter factors affecting the eating quality of beef vol.255, pp.None, 2022, https://doi.org/10.1016/j.livsci.2021.104795
- Exploring the microbiological quality and safety of dry-aged beef: A cross-sectional study of loin surfaces during ripening and dry-aged beef steaks from commercial meat companies in Belgium vol.102, pp.None, 2022, https://doi.org/10.1016/j.fm.2021.103919