Chemical Components and Meat Quality Traits Related to Palatability of Ten Primal Cuts from Hanwoo Carcasses

To determine chemical components and meat quality traits related to palatability of 10 primal cuts, 25 Hanwoo carcasses were selected from 5 carcasses × 5 quality grades and used to obtain proximate data and meat quality characteristics. Significant differences (p<0.05) in chemical component and...

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Detalles Bibliográficos
Autores principales: Jung, Eun-Young, Hwang, Young-Hwa, Joo, Seon-Tea
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/PMC4726967/
https://www.ncbi.nlm.nih.gov/pubmed/26877647
http://dx.doi.org/10.5851/kosfa.2015.35.6.859

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4726967/
https://www.ncbi.nlm.nih.gov/pubmed/26877647
http://dx.doi.org/10.5851/kosfa.2015.35.6.859

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