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Fatty Acid Profiles of Ten Muscles from High and Low Marbled (Quality Grade 1(++) and 2) Hanwoo Steers
The aim of this research was to evaluate: 1) the fatty acid profile of ten muscles from high marbled (HM, quality grade 1(++)) and low marbled (LM, quality grade 2) Hanwoo carcass, 2) the relationship between the fatty acid profile and sensory traits. There were significant (p<0.001) differences...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Korean Society for Food Science of Animal Resources
2016
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5112432/ https://www.ncbi.nlm.nih.gov/pubmed/27857545 http://dx.doi.org/10.5851/kosfa.2016.36.5.679 |