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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...

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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

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