Comparison of Storage Stability, Volatile Compounds and Sensory Properties between Coarsely-and Finely-Marbled 1(+) Grade Hanwoo Beef Loins

This study aimed at comparing the storage stability, fatty acids profile, volatile flavor compounds and eating quality of Hanwoo beef longissimus thoracis (LT) muscles between two marbling morphological groups (fineness and coarseness). The 1(+) grade Hanwoo LT muscles were measured for marbling fle...

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Detalhes bibliográficos
Publicado no:Food Sci Anim Resour
Main Authors: Cho, Soohyun, Lee, Wangyeol, Seol, Kuk-Hwan, Kim, Yunseok, Kang, Sun Moon, Seo, Hyunwoo, Jung, Younbok, Kim, Jinhyoung, Ba, Hoa Van
Formato: Artigo
Idioma:Inglês
Publicado em: Korean Society for Food Science of Animal Resources 2020
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Article
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC7372990/
https://ncbi.nlm.nih.gov/pubmed/32734259
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2020.e17
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