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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

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