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Effect of Quality Grade and Storage Time on the Palatability, Physicochemical and Microbial Quality of Hanwoo Striploin Beef
The effects of quality grade and storage time on physicochemical, sensory properties and microbial population of Hanwoo striploin beef were investigated. After a total of 30 Hanwoo beef were slaughtered, the cold carcasses were graded by official meat grader at 24 h postmortem. The carcasses were ca...
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| 出版年: | Korean J Food Sci Anim Resour |
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| 主要な著者: | , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Korean Society for Food Science of Animal Resources
2015
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4662126/ https://ncbi.nlm.nih.gov/pubmed/26761865 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2015.35.4.449 |
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