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Mechanical texture profile of Hanwoo muscles as a function of heating temperatures
BACKGROUND: Cooking temperature and consequently doneness of beef muscles are most important for the palatability and consumer acceptability. Current study assessed the response of mechanical texture of Hanwoo muscles as a function of cooking temperature at different ageing days. Six muscles (Psoas...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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BioMed Central
2018
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6142393/ https://www.ncbi.nlm.nih.gov/pubmed/30237897 http://dx.doi.org/10.1186/s40781-018-0181-9 |