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Determination of Point of Sale and Consumption for Hanwoo Beef Based on Quality Grade and Aging Time
This study aimed to determine the suitable point of sale and consumption of different quality grade (QG) Hanwoo short loin during aging period, based on physicochemical, sensory, and microbiological quality. Short loins obtained from the carcasses of 13 Hanwoo steers and 2 bulls with 5 different QGs...
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| Publicado en: | Food Sci Anim Resour |
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| Autores principales: | , , , , , , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
Korean Society for Food Science of Animal Resources
2019
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| Materias: | |
| Acceso en línea: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6411249/ https://ncbi.nlm.nih.gov/pubmed/30882082 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2019.e11 |
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