Comparison of Marbling Fleck Characteristics and Objective Tenderness Parameters with Different Marbling Coarseness within Longissimus thoracis Muscle of High-marbled Hanwoo Steer

It is important to understand how marbling traits and tenderness differ among beef steaks from the carcass grading site and other regions within the longissimus thoracis (LT) muscle, as these characteristics are closely associated with consumer acceptability and willingness to purchase. Thus, the ai...

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Udgivet i:Korean J Food Sci Anim Resour
Main Authors: Lee, Boin, Yoon, Sungho, Lee, Younkyung, Oh, Eunmi, Yun, Yun Kyung, Kim, Byoung Do, Kuchida, Keigo, Oh, Hee Kyung, Choe, Jeehwan, Choi, Young Min
Format: Artigo
Sprog:Inglês
Udgivet: Korean Society for Food Science of Animal Resources 2018
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Article
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC6048382/
https://ncbi.nlm.nih.gov/pubmed/30018503
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2018.38.3.606
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