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Chemometric Insights into the Flavor Development and Quality Changes in Jeju Crossbred Cattle Loin during Wet-Aging
The aim of this study was to profile the physicochemical and flavor characteristics of beef loins from Jeju crossbred cattle (JCC) during wet aging. Beef loins obtained from three individual JCC were vacuum-sealed and stored at 4 degrees C for 28 days. The pH, drip loss, cooking loss, CIE L*-value,
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