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...

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Bibliographic Details
Published in:Korean J Food Sci Anim Resour
Main Authors: Lim, Dong-Gyun, Cha, Ju-Su, Jo, Cheorun, Lee, Kyung Haeng, Kim, Jong-Ju, Nam, Ki-Chang
Format: Artigo
Language:Inglês
Published: Korean Society for Food Science of Animal Resources 2014
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Article
Online Access: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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