Physicochemical and sensory characteristics of commercial, frozen, dry, and wet-aged Hanwoo sirloins

OBJECTIVE: The objective of this study was to evaluate the physicochemical, sensory and taste characteristics of commercial, frozen, dry, and wet aged Hanwoo sirloin. METHODS: Grade 2 sirloin from 6 Hanwoo steers (about 30 months old) were obtained after 5 days postmortem. Samples were assigned to f...

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Detalles Bibliográficos
Autores principales: Kim, Ji-Han, Jeon, Min-Young, Lee, Chi-Ho
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6718898/
https://www.ncbi.nlm.nih.gov/pubmed/31010983
http://dx.doi.org/10.5713/ajas.18.0610

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6718898/
https://www.ncbi.nlm.nih.gov/pubmed/31010983
http://dx.doi.org/10.5713/ajas.18.0610

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