HIGHLIGHTS
- who: Meat and colleagues from the Department of Animal Sciences, Purdue University, West Lafayette, IN, USA have published the research: Impact of Various Dry-Aging Methods on Meat Quality and Palatability Attributes of Beef Loins (M. longissimus lumborum) from Cull Cow, in the Journal: (JOURNAL)
- what: The aim of this study was to determine the effect of various dry-aging methods on quality and palatability attributes of cull cow beef loins. In the present study, the lower loss in purge, trim, and total loss exhibited by DWA compared with other dry-aging methods is in . . .
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