The Relationship between Chemical Compositions, Meat Quality, and Palatability of the 10 Primal Cuts from Hanwoo Steer

The relationship between chemical compositions, meat quality traits, and palatability attributes in 10 primal cuts from Hanwoo steer carcasses were assessed. Sensory palatability attributes of Hanwoo beef were more closely related with fat content than to moisture or protein content. Among the chemi...

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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 2016
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4869539/
https://www.ncbi.nlm.nih.gov/pubmed/27194921
http://dx.doi.org/10.5851/kosfa.2016.36.2.145

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4869539/
https://www.ncbi.nlm.nih.gov/pubmed/27194921
http://dx.doi.org/10.5851/kosfa.2016.36.2.145

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