beef tongue cured
Selected indexed studies
- Effects of ultrasound pretreatment on the quality, nutrients and volatile compounds of dry-cured yak meat. (Ultrason Sonochem, 2022) [PMID:34915254]
- Physicochemical Characteristics and Flavor Quality Analysis of Fermented Jerky from Yanbian Beef Cattle. (Foods, 2025) [PMID:39856966]
- Identification of Novel Umami Peptides from Low-Salt Dry-Cured Ham Skin and Revelation of the Umami Mechanism through Molecular Docking with T1R1/T1R3. (J Agric Food Chem, 2025) [PMID:40136010]
_Worker-drafted node — pending editorial review._
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Sources
- Physicochemical Characteristics and Flavor Quality Analysis of Fermented Jerky from Yanbian Beef Cattle. (2025) pubmed
- Effects of ultrasound pretreatment on the quality, nutrients and volatile compounds of dry-cured yak meat. (2022) pubmed
- Identification of Novel Umami Peptides from Low-Salt Dry-Cured Ham Skin and Revelation of the Umami Mechanism through Molecular Docking with T1R1/T1R3. (2025) pubmed
- Rice wine lees coating enhances proteolysis and umami development in Jinhua ham during ripening. (2026) pubmed
- Evaluation by electronic tongue and headspace-GC-IMS analyses of the flavor compounds in dry-cured pork with different salt content. (2020) pubmed