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Meat Quality of Loin and Top Round Muscles from the Hanwoo and Holstein Veal Calves

This study was conducted to compare the meat qualities of loin (m. longissimus dorsi) and top round (m. semimembranosus) from Hanwoo and Holstein veal. Ten Hanwoo and Holstein calves were randomly selected from a local cattle farm and raised. They were slaughtered when they were 8 mon old and weighe...

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Detalles Bibliográficos
Autores principales: Yim, Dong-Gyun, Chung, Eui-Gang, Chung, Ku-Young
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2015
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4726952/
https://www.ncbi.nlm.nih.gov/pubmed/26877632
http://dx.doi.org/10.5851/kosfa.2015.35.6.731