Meat Tenderness Characteristics of Ten Major Muscles from Hanwoo Steers according to Quality Grades of Carcasses

The objective of this study was to determine the influence of quality grade (QG) on meat tenderness characteristics of ten major muscles from Hanwoo steers. A total of 25 Hanwoo carcasses (5 carcasses × 5 QGs) were selected. Intramuscular fat content, collagen content, sarcomere length, and Warner-B...

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Detalles Bibliográficos
Autores principales: Lee, Kyu-Won, Hwang, Young-Hwa, Joo, Seon-Tea
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/PMC5599580/
https://www.ncbi.nlm.nih.gov/pubmed/28943772
http://dx.doi.org/10.5851/kosfa.2017.37.4.593

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5599580/
https://www.ncbi.nlm.nih.gov/pubmed/28943772
http://dx.doi.org/10.5851/kosfa.2017.37.4.593

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