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Comparison of Physicochemical and Functional Traits of Hanwoo Steer Beef by the Quality Grade
The physicochemical and functional traits for loin muscles of Hanwoo steers were compared by quality grade (QG). A total of 500 Hanwoo steers were slaughtered, their carcasses were categorized into four groups (QG 1++, 1+, 1, and 2), and the longissimus dorsi muscles were analyzed. QG 1++ group had...
Tallennettuna:
| Julkaisussa: | Korean J Food Sci Anim Resour |
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| Päätekijät: | , , , , , |
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
Korean Society for Food Science of Animal Resources
2014
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| Aiheet: | |
| Linkit: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4597867/ https://ncbi.nlm.nih.gov/pubmed/26761169 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2014.34.3.287 |
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