Comparison of Muscle Fiber and Meat Quality Characteristics of Beef Strip Loin, Tenderloin, and Round Cuts among Jeju Black Cattle, Hanwoo, and Their Crossbreeds-Reference-Cited by-同舟云学术

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Comparison of Muscle Fiber and Meat Quality Characteristics of Beef Strip Loin, Tenderloin, and Round Cuts among Jeju Black Cattle, Hanwoo, and Their Crossbreeds

Published:2024-09 Issue:5 Volume:44 Page:1181-1194
ISSN:2636-0772
Container-title:Food Science of Animal Resources
language:en
Short-container-title:Food Sci Anim Resour

Author:

Cho Soo-Hyun^ORCID,Hoa Van-Ba^ORCID,Song Dong-Heon^ORCID,Kim Dong Kyun^ORCID,Kim Yun-Seok^ORCID,Kim Hyun-Wook^ORCID,Bae In-Seon^ORCID,Sung Pil Nam^ORCID,Park Junyoung^ORCID,Song Sumin^ORCID,Cheng Huilin^ORCID,Du Lixin^ORCID,Im Choeun^ORCID,Kim Gap-Don^ORCID

Funder

Rural Development Administration

Publisher

Korean Society for Food Science of Animal Resources

Link

http://www.kosfaj.org/download/download_pdf?doi=10.5851/kosfa.2024.e73

Reference51 articles.

1. Genetic characteristics of Korean Jeju black cattle with high density single nucleotide polymorphisms;Alam;Anim Biosci,2021

2. Effect of feeding system and breed on growth performance, and carcass and meat quality traits in two continental beef breeds;Avilés;Meat Sci,2015

3. Relationship of texture profile analysis and Warner-Bratzler shear force with sensory characteristics of beef rib steaks;Caine;Meat Sci,2003

4. Assessment of meat quality properties and development of a palatability prediction model for Korean Hanwoo steer beef;Cho;Meat Sci,2010

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