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Physicochemical and sensory characteristics of commercial, frozen, dry, and wet-aged Hanwoo sirloins
OBJECTIVE: The objective of this study was to evaluate the physicochemical, sensory and taste characteristics of commercial, frozen, dry, and wet aged Hanwoo sirloin. METHODS: Grade 2 sirloin from 6 Hanwoo steers (about 30 months old) were obtained after 5 days postmortem. Samples were assigned to f...
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| 發表在: | Asian-Australas J Anim Sci |
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| Main Authors: | , , |
| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST)
2019
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| 主題: | |
| 在線閱讀: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6718898/ https://ncbi.nlm.nih.gov/pubmed/31010983 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5713/ajas.18.0610 |
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