Volatile Flavor Components as a Function of Electrical Stimulation and Chiller Aging for m. longissimus and biceps femoris of Hanwoo Beef

The aim of the study was to evaluate the effect of an early post-mortem low voltage electrical stimulation (ES) to localized part of carcasses [m. longissimus lumborum (LL) and m. biceps femoris (BF)] and determined the tenderness and flavor compounds of Hanwoo steers (n=16). Carcasses were stimulat...

Descripción completa

Detalles Bibliográficos
Autores principales: Yang, Jieun, Dashdorj, Dashmaa, Hwang, Inho
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/PMC6612794/
https://www.ncbi.nlm.nih.gov/pubmed/31304475
http://dx.doi.org/10.5851/kosfa.2019.e43

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6612794/
https://www.ncbi.nlm.nih.gov/pubmed/31304475
http://dx.doi.org/10.5851/kosfa.2019.e43

Ejemplares similares