Effect of Aging Time on Physicochemical Meat Quality and Sensory Property of Hanwoo Bull Beef
Abstract This study was conducted to investigate the meat quality and sensory properties of 12 major cuts from 10 Hanwoo bulls (25-32 mon of age) after they were aged at 2℃ for 0, 7, 14, and 21 d. Protein content (%) was between 19.17 and 22.50%. Intramuscular fat content ranged from 2.79 to 8.39%....
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| Hlavní autoři: | , , , , , , , |
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| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Springer Nature
2016-02-01
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| Edice: | Food Science of Animal Resources |
| Témata: | |
| On-line přístup: | https://doi.org/10.5851/kosfa.2016.36.1.68 |
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