Correlations of Sensory Quality Characteristics with Intramuscular Fat Content and Bundle Characteristics in Bovine Longissimus Thoracis Muscle

The aim of this study was to investigate the relation of sensory quality traits of cooked beef to fresh meat quality and histochemical characteristics, especially muscle bundle traits, in the longissimus thoracis muscle of Hanwoo steers. Cooking loss negatively correlated with softness, initial tend...

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Detalles Bibliográficos
Autores principales: Choi, Young Min, Garcia, Lyda Guadalupe, Lee, Kichoon
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/PMC6533393/
https://www.ncbi.nlm.nih.gov/pubmed/31149662
http://dx.doi.org/10.5851/kosfa.2019.e15

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6533393/
https://www.ncbi.nlm.nih.gov/pubmed/31149662
http://dx.doi.org/10.5851/kosfa.2019.e15

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