https://www.selleckchem.com/pr....oducts/10-dab-10-dea
This study aimed to elucidate the effects of cooking conditions on the physicochemical and sensory characteristics of dry- and wet-aged beef strip loins. Dry- and wet-aged beef aged for 28 days were cooked using different cooking methods (grilling or oven roasting) × cooking temperatures (150°C or 230°C), and their pH, 2-thiobarbituric acid reactive substances (TBARS), volatile compounds, and color were measured. Cooking conditions did not affect pH; however, grilling resulted in lower TBARS but higher cooking donenes
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