Determination of Point of Sale and Consumption for Hanwoo Beef Based on Quality Grade and Aging Time

This study aimed to determine the suitable point of sale and consumption of different quality grade (QG) Hanwoo short loin during aging period, based on physicochemical, sensory, and microbiological quality. Short loins obtained from the carcasses of 13 Hanwoo steers and 2 bulls with 5 different QGs...

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Detalles Bibliográficos
Autores principales: Koh, Kyung Chul, Chung, Ku-Yong, Kim, Hyun-Seok, Kang, Se-Joo, Choi, Chang-Bon, Jo, Cheorun, Choe, Juhui
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6411249/
https://www.ncbi.nlm.nih.gov/pubmed/30882082
http://dx.doi.org/10.5851/kosfa.2019.e11

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6411249/
https://www.ncbi.nlm.nih.gov/pubmed/30882082
http://dx.doi.org/10.5851/kosfa.2019.e11

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