Effect of Aging and Freezing Conditions on Meat Quality and Storage Stability of 1(++) Grade Hanwoo Steer Beef: Implications for Shelf Life

This study was conducted to establish the shelf life of 1(++) grade Hanwoo beef by evaluating the changes in meat quality and storage stability under distribution conditions similar to those during export to Hong Kong and China. Four muscles of the loin, striploin, tenderloin, and top round muscles...

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Detalles Bibliográficos
Autores principales: Cho, Soohyun, Kang, Sun Moon, Seong, Pilnam, Kang, Geunho, Kim, Youngchoon, Kim, Jinhyung, Chang, Sunsik, Park, Beomyoung
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5516071/
https://www.ncbi.nlm.nih.gov/pubmed/28747830
http://dx.doi.org/10.5851/kosfa.2017.37.3.440

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5516071/
https://www.ncbi.nlm.nih.gov/pubmed/28747830
http://dx.doi.org/10.5851/kosfa.2017.37.3.440

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