Comparison of Tastes-Related Components and Eating Quality between Hanwoo Steer and Cow Longissimus thoracis Muscles

The objective of this study was to compare tastes-related components and eating quality properties between Hanwoo steer and cow meats. Longissimus thoracis (LT) muscles with same quality grade (1(+) grade) collected from left sides of the steer and cow carcasses were used for analyses of technologic...

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Detalles Bibliográficos
Autores principales: Cho, Soohyun, Seol, Kukhwan, Kang, Sunmoon, Kim, Yunseok, Seo, Hyunwoo, Lee, Wangyeol, Kim, Jinhyoung, Van Ba, Hoa
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/PMC7713775/
https://www.ncbi.nlm.nih.gov/pubmed/33305276
http://dx.doi.org/10.5851/kosfa.2020.e58

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7713775/
https://www.ncbi.nlm.nih.gov/pubmed/33305276
http://dx.doi.org/10.5851/kosfa.2020.e58

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