Effects of cooking method and final core-temperature on cooking loss, lipid oxidation, nucleotide-related compounds and aroma volatiles of Hanwoo brisket

OBJECTIVE: This study observed the effects of cooking method and final core temperature on cooking loss, lipid oxidation, aroma volatiles, nucleotide-related compounds and aroma volatiles of Hanwoo brisket (deep pectoralis). METHODS: Deep pectoralis muscles (8.65% of crude fat) were obtained from th...

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Detalles Bibliográficos
Autores principales: Utama, Dicky Tri, Baek, Ki Ho, Jeong, Hae Seong, Yoon, Seok Ki, Joo, Seon-Tea, Lee, Sung Ki
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5767513/
https://www.ncbi.nlm.nih.gov/pubmed/28728407
http://dx.doi.org/10.5713/ajas.17.0217

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5767513/
https://www.ncbi.nlm.nih.gov/pubmed/28728407
http://dx.doi.org/10.5713/ajas.17.0217

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