Physico-chemical Meat Qualities of Loin and Top Round Beef from Holstein Calves with Different Slaughtering Ages

The objective of this study was to investigate the physico-chemical and sensory properties of loin (m. longissimus dorsi) and top round (m. semimembranosus) beef from 3-, 6-, 9-, and 12 mon-old Holstein calves. For both loin and top round muscles, the moisture contents were decreased, whereas the pr...

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Veröffentlicht in:Korean J Food Sci Anim Resour
Hauptverfasser: Cho, Soohyun, Kang, Sun Moon, Seong, Pilnam, Kang, Geunho, Choi, Sunho, Kwon, Engki, Moon, Sungsil, Kim, Donghun, Park, Beomyoung
Format: Artigo
Sprache:Inglês
Veröffentlicht: Korean Society for Food Science of Animal Resources 2014
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Article
Online Zugang:https://ncbi.nlm.nih.gov/pmc/articles/PMC4662230/
https://ncbi.nlm.nih.gov/pubmed/26761502
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2014.34.5.674
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