Comparison of Beef Palatability Characteristics between Longissimus Thoracis and Vastus Lateralis Muscles from Different Grades during Postmortem Aging

The objectives of this study was to compare palatability changes of the longissimus thoracis (LT) and vastus lateralis (VL) muscles of Hanwoo steers from different beef quality grades (1(+) and 1) during 28 d of wet-aging in order to improve the utilization of the VL muscle as a steak. The VL muscle...

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Veröffentlicht in:Food Sci Anim Resour
Hauptverfasser: Yun, Yeongkwon, Lee, Boin, Kwon, Kimun, Kang, Sejoo, Oh, Eunmi, Choi, Young Min
Format: Artigo
Sprache:Inglês
Veröffentlicht: Korean Society for Food Science of Animal Resources 2020
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Article
Online Zugang:https://ncbi.nlm.nih.gov/pmc/articles/PMC6957446/
https://ncbi.nlm.nih.gov/pubmed/31970329
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2019.e78
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