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Correlations of Sensory Quality Characteristics with Intramuscular Fat Content and Bundle Characteristics in Bovine Longissimus Thoracis Muscle
The aim of this study was to investigate the relation of sensory quality traits of cooked beef to fresh meat quality and histochemical characteristics, especially muscle bundle traits, in the longissimus thoracis muscle of Hanwoo steers. Cooking loss negatively correlated with softness, initial tend...
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| Yayımlandı: | Food Sci Anim Resour |
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| Asıl Yazarlar: | , , |
| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Korean Society for Food Science of Animal Resources
2019
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| Konular: | |
| Online Erişim: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6533393/ https://ncbi.nlm.nih.gov/pubmed/31149662 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2019.e15 |
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