Effects of Mixed Bone and Brisket Meat on Physico-Chemical Characteristics of Shank Bone and Rib Extracts from Hanwoo

This study was conducted to investigate the effects of mixed bone and brisket meat on the quality characteristics and nutritional components of shank bone extract and rib extract from Hanwoo. The pH values were influenced by the raw bones, mixed bone, brisket meat and their interactions (p<0.05)....

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Detalles Bibliográficos
Autores principales: Choi, Hyung-Gyu, Choi, Hyun-Su, Choi, Young-Seok, Jung, Myung-Ok, Choi, Jung-Seok, Choi, Yang-Il
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/PMC4973945/
https://www.ncbi.nlm.nih.gov/pubmed/27499665
http://dx.doi.org/10.5851/kosfa.2016.36.1.61

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4973945/
https://www.ncbi.nlm.nih.gov/pubmed/27499665
http://dx.doi.org/10.5851/kosfa.2016.36.1.61

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