Evaluation of the Digestibility of Korean Hanwoo Beef Cuts Using the in vitro Physicochemical Upper Gastrointestinal System

The aim of this study was to investigate the digestibility of different Korean Hanwoo beef cuts using an in vitro digestion model, in vitro physicochemical upper gastrointestinal system (IPUGS). The four most commonly consumed cuts — tenderloin, sirloin, brisket and flank, and bottom round — were ch...

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Detalles Bibliográficos
Autores principales: Jeon, Ji-Hye, Yoo, Michelle, Jung, Tae-Hwan, Jeon, Woo-Min, Han, Kyoung-Sik
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/PMC5686326/
https://www.ncbi.nlm.nih.gov/pubmed/29147091
http://dx.doi.org/10.5851/kosfa.2017.37.5.682

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5686326/
https://www.ncbi.nlm.nih.gov/pubmed/29147091
http://dx.doi.org/10.5851/kosfa.2017.37.5.682

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