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Characteristics and Health Benefit of Highly Marbled Wagyu and Hanwoo Beef
This review addresses the characteristics and health benefit of highly marbled Wagyu and Hanwoo beef. Marbling of Wagyu and Hanwoo beef has been increased in Japan and Korea to meet domestic consumer preferences. Wagyu and Hanwoo cattle have high potential of accumulating intramuscular fat (IMF) and...
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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/PMC5243954/ https://ncbi.nlm.nih.gov/pubmed/28115881 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2016.36.6.709 |
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