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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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| Publicado en: | Food Sci Anim Resour |
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| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Korean Society for Food Science of Animal Resources
2020
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| Assuntos: | |
| Acceso en liña: | 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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