Meat Quality Traits of Longissimus Muscle of Hanwoo Steers as a Function of Interaction between Slaughter Endpoint and Chiller Ageing
Author:
Publisher
Korean Society for Food Science of Animal Resources
Subject
Animal Science and Zoology,Food Science
Link
http://ocean.kisti.re.kr/downfile/crosscheck/ksfsar/JAKO201225841538065.pdf
Reference71 articles.
1. Relationship of Marbling to the Palatability of Beef
2. Changes in colour of beef m. longissimus dorsi muscle during ageing
3. Comparison of Forage-Finished and Grain-Finished Beef Carcasses
4. Production, Carcass and Palatability Characteristics of Steers Produced by Different Management Systems
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1. Differences in toughness and aging potential of longissimus lumborum muscles between Hanwoo cow, bull and steer;Journal of Animal Science and Technology;2023-07
2. Differential Gene Expression in Longissimus Dorsi Muscle of Hanwoo Steers—New Insight in Genes Involved in Marbling Development at Younger Ages;Genes;2020-11-21
3. Feeding, Muscle and Packaging Effects on Meat Quality and Consumer Acceptability of Avileña-Negra Ibérica Beef;Foods;2020-06-30
4. Volatile Flavor Components as a Function of Electrical Stimulation and Chiller Aging for m. longissimus and biceps femoris of Hanwoo Beef;Food Science of Animal Resources;2019-06
5. Effect of the Calpain System on Volatile Flavor Compounds in the Beef Longissimus lumborum Muscle;KOREAN J FOOD SCI AN;2018
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