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Effect of Aging and Freezing Conditions on Meat Quality and Storage Stability of 1(++) Grade Hanwoo Steer Beef: Implications for Shelf Life
This study was conducted to establish the shelf life of 1(++) grade Hanwoo beef by evaluating the changes in meat quality and storage stability under distribution conditions similar to those during export to Hong Kong and China. Four muscles of the loin, striploin, tenderloin, and top round muscles...
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| Publicado no: | Korean J Food Sci Anim Resour |
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| Main Authors: | , , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Korean Society for Food Science of Animal Resources
2017
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5516071/ https://ncbi.nlm.nih.gov/pubmed/28747830 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2017.37.3.440 |
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