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Volatile Flavor Components as a Function of Electrical Stimulation and Chiller Aging for m. longissimus and biceps femoris of Hanwoo Beef
The aim of the study was to evaluate the effect of an early post-mortem low voltage electrical stimulation (ES) to localized part of carcasses [m. longissimus lumborum (LL) and m. biceps femoris (BF)] and determined the tenderness and flavor compounds of Hanwoo steers (n=16). Carcasses were stimulat...
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| Udgivet i: | Food Sci Anim Resour |
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| Main Authors: | , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Korean Society for Food Science of Animal Resources
2019
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6612794/ https://ncbi.nlm.nih.gov/pubmed/31304475 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2019.e43 |
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