Comparison of Marbling Fleck Characteristics and Objective Tenderness Parameters with Different Marbling Coarseness within Longissimus thoracis Muscle of High-marbled Hanwoo Steer

It is important to understand how marbling traits and tenderness differ among beef steaks from the carcass grading site and other regions within the longissimus thoracis (LT) muscle, as these characteristics are closely associated with consumer acceptability and willingness to purchase. Thus, the ai...

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Detalles Bibliográficos
Autores principales: Lee, Boin, Yoon, Sungho, Lee, Younkyung, Oh, Eunmi, Yun, Yun Kyung, Kim, Byoung Do, Kuchida, Keigo, Oh, Hee Kyung, Choe, Jeehwan, Choi, Young Min
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6048382/
https://www.ncbi.nlm.nih.gov/pubmed/30018503
http://dx.doi.org/10.5851/kosfa.2018.38.3.606

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6048382/
https://www.ncbi.nlm.nih.gov/pubmed/30018503
http://dx.doi.org/10.5851/kosfa.2018.38.3.606

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