Associations of Heat-Shock Protein Expression with Meat Quality and Sensory Quality Characteristics in Highly Marbled Longissimus Thoracis Muscle from Hanwoo Steers Categorized by Warner–Bratzler Shear Force Value

The influence of heat-shock protein (HSP) concentrations at 45 min and 24 h postmortem on meat quality and sensory quality characteristics of longissimus thoracis muscle from highly marbled Hanwoo steers (beef marbling standard grade 6–8) was investigated. Muscle samples were segregated into three g...

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Detalles Bibliográficos
Autores principales: Oh, Eunmi, Lee, Boin, Choi, Young Min
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6963670/
https://www.ncbi.nlm.nih.gov/pubmed/31817130
http://dx.doi.org/10.3390/foods8120638

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6963670/
https://www.ncbi.nlm.nih.gov/pubmed/31817130
http://dx.doi.org/10.3390/foods8120638

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