Cargando…

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...

Descripción completa

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

Ejemplares similares

Physicochemical attributes, oxidative stability, and microbial profile of boneless sirloin and bone-in T-bone steaks from Hanwoo steer with reference to dry-aging
por: Ali, Mahabbat, et al.
Publicado: (2021)

Evaluation of the physicochemical, metabolomic, and sensory characteristics of Chikso and Hanwoo beef during wet aging
por: Lee, Dongheon, et al.
Publicado: (2023)

Comparative effects of dry-aging and wet-aging on physicochemical properties and digestibility of Hanwoo beef
por: Kim, Ji-Han, et al.
Publicado: (2020)

Effects of cooking conditions on the physicochemical and sensory characteristics of dry- and wet-aged beef
por: Lee, Dongheon, et al.
Publicado: (2021)

Effect of Heating under Different Vacuum Levels on Physicochemical and Oxidative Properties of Beef Sirloin
por: Kim, Ah-Na, et al.
Publicado: (2023)

Characteristics of Wet and Dried Distillers Grains on In vitro Ruminal Fermentation and Effects of Dietary Wet Distillers Grains on Performance of Hanwoo Steers
por: Kim, Ill Young, et al.
Publicado: (2015)

Physicochemical properties of crust derived from dry-aged Holstein and Hanwoo loin
por: Lee, Jeong-Ah, et al.
Publicado: (2020)

Effect of Aging Time on Physicochemical Meat Quality and Sensory Property of Hanwoo Bull Beef
por: Cho, Soohyun, et al.
Publicado: (2016)

Effects of Dry- and Wet-ageing on Flavor Compounds and Eating Quality of Low Fat Hanwoo Beef Muscles
por: Ha, Yoonkyung, et al.
Publicado: (2019)

Survival and Diversity of Human Homologous Dietary MicroRNAs in Conventionally Cooked Top Sirloin and Dried Bovine Tissue Extracts
por: Dever, Joseph T., et al.
Publicado: (2015)

The Effect of Vacuum Films on Physicochemical and Microbiological Characteristics of Hanwoo (Korean Native Cattle)
por: Yu, Hwan Hee, et al.
Publicado: (2023)

Evaluation of the Digestibility of Korean Hanwoo Beef Cuts Using the in vitro Physicochemical Upper Gastrointestinal System
por: Jeon, Ji-Hye, et al.
Publicado: (2017)

The Effect of Application of Chicken Gelatin on Reducing the Weight Loss of Beef Sirloin after Thawing
por: Martinek, Jakub, et al.
Publicado: (2022)

Characteristics of Wet Distillers Grains on In vitro Ruminal Fermentation and Its Effects on Performance and Carcass Characteristics of Finishing Hanwoo Steers
por: Ahn, Gyu Chul, et al.
Publicado: (2016)

Characterization of Hanwoo Bovine By-products by Means of Yield, Physicochemical and Nutritional Compositions
por: Seong, Pil Nam, et al.
Publicado: (2014)

Physicochemical and Storage Characteristics of Hanwoo Tteokgalbi Treated with Onion Skin Powder and Blackcurrant Powder
por: Chung, Yoon-Kyung, et al.
Publicado: (2018)

Analysis of physicochemical properties of dry-cured beef made from Hanwoo and Holstein meat distributed in South Korea
por: Lee, Sol-Hee, et al.
Publicado: (2023)

Evaluation of Probiotic Characteristics of Newly Isolated Lactic Acid Bacteria from Dry-Aged Hanwoo Beef
por: Kim, Hayoung, et al.
Publicado: (2021)

Combined Effect of Irradiation and Ageing Condition on Physicochemical and Microbial Quality of Hanwoo Eye of Round
por: Yim, Dong-Gyun, et al.
Publicado: (2015)

Effect of Hanwoo Crust on the Physicochemical Properties of Emulsion-Type Sausages
por: Lee, Jeong-Ah, et al.
Publicado: (2021)

Analysis of low-marbled Hanwoo cow meat aged with different dry-aging methods
por: Lee, Hyun Jung, et al.
Publicado: (2017)

Quality Properties of Dry-Aged Beef (Hanwoo Cattle) Crust on Pork Patties
por: Lee, Jeong-Ah, et al.
Publicado: (2022)

Physicochemical and microbial characteristics of longissimus lumborum and biceps femoris muscles in Korean native black goat with wet-aging time
por: Ali, Mahabbat, et al.
Publicado: (2021)

Rat Wetness Response: Sensory Cues, Behavior & Fur-based Drying
por: Attah, Augustine Triumph, et al.
Publicado: (2023)

Effect of Quinoa (Chenopodium quinoa Willd.) Starch and Seeds on the Physicochemical and Textural and Sensory Properties of Chicken Meatballs during Frozen Storage
por: Park, Jin-Hwa, et al.
Publicado: (2021)

Composition, Physicochemical and Sensorial Properties of Commercial Plant-Based Yogurts
por: Grasso, Nadia, et al.
Publicado: (2020)

Comparison of Meat Quality Characteristics of Wet- and Dry-aging Pork Belly and Shoulder Blade
por: Hwang, Young-Hwa, et al.
Publicado: (2018)

The Effect of Fermented Grains (koji) on Physicochemical and Sensory Characteristics of Chicken Breasts
por: Jeong, Jaehyun, et al.
Publicado: (2023)

Physicochemical and sensory characteristics of fermented sheepmeat sausage
por: Lu, Yanjun, et al.
Publicado: (2014)

Genome–wide association study of carcass weight in commercial Hanwoo cattle
por: Edea, Zewdu, et al.
Publicado: (2018)

Changes in Ultrastructure and Sensory Characteristics on Electro-magnetic and Air Blast Freezing of Beef during Frozen Storage
por: Choi, Yun-Sang, et al.
Publicado: (2015)

Comparison of Physicochemical and Functional Traits of Hanwoo Steer Beef by the Quality Grade
por: Lim, Dong-Gyun, et al.
Publicado: (2014)

Effects of Edible Seaweed on Physicochemical and Sensory Characteristics of Reduced-salt Frankfurters
por: Choi, Yun-Sang, et al.
Publicado: (2015)

Effects of Various Salts on Physicochemical Properties and Sensory Characteristics of Cured Meat
por: Choi, Yun-Sang, et al.
Publicado: (2016)

Effect of Quality Grade and Storage Time on the Palatability, Physicochemical and Microbial Quality of Hanwoo Striploin Beef
por: Yim, Dong-Gyun, et al.
Publicado: (2015)

Molecular Characterization of Microbial and Fungal Communities on Dry-Aged Beef of Hanwoo Using Metagenomic Analysis
por: Ryu, Sangdon, et al.
Publicado: (2020)

Sensory Quality and Histochemical Characteristics of Longissimus Thoracis Muscles between Hanwoo and Holstein Steers from Different Quality Grades
por: Kim, Jae Yeong, et al.
Publicado: (2021)

Effects of weaning and castration ages on growth performance, blood metabolites, and carcass characteristics in Hanwoo steers
por: Lim, Hwan, et al.
Publicado: (2018)

Obtención de los costos de producción y mejoramiento del control interno del restaurante Sirloin Grill & Bar /
por: Hernández Melgarejo, Maday
Publicado: (2015)

Hydrothermal effects on physicochemical, sensory attributes, vitamin C, and antioxidant activity of frozen immature Dolichos lablab
por: Hassan, Md. Mahedi, et al.
Publicado: (2019)

Cannot write session to /tmp/vufind_sessions/sess_6fqu73kocjfk6a0tj439ro97ph