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Effect of Quality Grade and Storage Time on the Palatability, Physicochemical and Microbial Quality of Hanwoo Striploin Beef

The effects of quality grade and storage time on physicochemical, sensory properties and microbial population of Hanwoo striploin beef were investigated. After a total of 30 Hanwoo beef were slaughtered, the cold carcasses were graded by official meat grader at 24 h postmortem. The carcasses were ca...

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Detalles Bibliográficos
Autores principales:	Yim, Dong-Gyun, Kim, Yu-Jin, Chung, Ku-Young
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Korean Society for Food Science of Animal Resources 2015
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4662126/ https://www.ncbi.nlm.nih.gov/pubmed/26761865 http://dx.doi.org/10.5851/kosfa.2015.35.4.449

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