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Effect of Aging Time on Physicochemical Meat Quality and Sensory Property of Hanwoo Bull Beef
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%. The colla...
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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
2016
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4973944/ https://ncbi.nlm.nih.gov/pubmed/27499666 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2016.36.1.68 |
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