Comparison of Beef Palatability Characteristics between Longissimus Thoracis and Vastus Lateralis Muscles from Different Grades during Postmortem Aging

The objectives of this study was to compare palatability changes of the longissimus thoracis (LT) and vastus lateralis (VL) muscles of Hanwoo steers from different beef quality grades (1(+) and 1) during 28 d of wet-aging in order to improve the utilization of the VL muscle as a steak. The VL muscle...

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Detalles Bibliográficos
Autores principales: Yun, Yeongkwon, Lee, Boin, Kwon, Kimun, Kang, Sejoo, Oh, Eunmi, Choi, Young Min
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6957446/
https://www.ncbi.nlm.nih.gov/pubmed/31970329
http://dx.doi.org/10.5851/kosfa.2019.e78

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6957446/
https://www.ncbi.nlm.nih.gov/pubmed/31970329
http://dx.doi.org/10.5851/kosfa.2019.e78

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