Sensory Quality and Histochemical Characteristics of Longissimus Thoracis Muscles between Hanwoo and Holstein Steers from Different Quality Grades

This study compared the meat quality characteristics, palatability, and histochemical characteristics of low-marbled Hanwoo and Holstein steers of different beef quality grades (1, 2, and 3). No differences were observed in muscle pH(24 h) and cooking loss between the groups (p>0.05); however, qu...

Descripción completa

Detalles Bibliográficos
Autores principales: Kim, Jae Yeong, Lee, Boin, Kim, Dong Hwan, Lee, Kichoon, Kim, Eun Joong, Choi, Young Min
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8460326/
https://www.ncbi.nlm.nih.gov/pubmed/34632398
http://dx.doi.org/10.5851/kosfa.2021.e35

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8460326/
https://www.ncbi.nlm.nih.gov/pubmed/34632398
http://dx.doi.org/10.5851/kosfa.2021.e35

Ejemplares similares