Research Article
Quality and Acceptability of Fresh and Long-Term Frozen In-Bag Dry-Aged Lean Bull Beef
Table 6
Effect of ageing treatments and ageing time on Aw and surface microbial growth of fresh-and-never frozen in-bag dry-aged lean bull beef.
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ND: not detected; BD: in-bag dry-ageing; W: wet-ageing; SA: stepwise ageing; AV: air velocity. T1: BD at 0.5 m·s−1 for 21 d; T2: BD at 0.5 m·s−1 7 d + W for 14 d; T3: BD at 1.5 m·s−1 for 7 d + W for 14 d; T4: BD at 2.5 m·s−1 for 7 d + W for 14 d. presented as for level of significance. Different letters of “x, y, or z” within the same column mean results are significantly different from each other (). Different letters of “a, b, or c” within the same row mean results are significantly different from each other (). |