Physico-chemical Meat Qualities of Loin and Top Round Beef from Holstein Calves with Different Slaughtering Ages

The objective of this study was to investigate the physico-chemical and sensory properties of loin (m. longissimus dorsi) and top round (m. semimembranosus) beef from 3-, 6-, 9-, and 12 mon-old Holstein calves. For both loin and top round muscles, the moisture contents were decreased, whereas the pr...

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Detalles Bibliográficos
Autores principales: Cho, Soohyun, Kang, Sun Moon, Seong, Pilnam, Kang, Geunho, Choi, Sunho, Kwon, Engki, Moon, Sungsil, Kim, Donghun, Park, Beomyoung
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2014
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4662230/
https://www.ncbi.nlm.nih.gov/pubmed/26761502
http://dx.doi.org/10.5851/kosfa.2014.34.5.674

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4662230/
https://www.ncbi.nlm.nih.gov/pubmed/26761502
http://dx.doi.org/10.5851/kosfa.2014.34.5.674

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