Histochemical Characteristics in Relation to Meat Quality Traits of Eight Major Muscles from Hanwoo Steers
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/JAKO201732663236464.pdf
Cited by 22 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Comparison of Muscle Fiber and Meat Quality Characteristics of Beef Strip Loin, Tenderloin, and Round Cuts among Jeju Black Cattle, Hanwoo, and Their Crossbreeds;Food Science of Animal Resources;2024-09
2. Analysis of the physico-chemical characteristics and content of selected bioactive components in lamb meat, depending on the type of muscle and vacum-aging time;Annals of Animal Science;2024-07-19
3. Assessing Individual Muscle Characteristics to Enhance Frozen-Thawed Meat Quality;Food Science of Animal Resources;2024-07
4. Preliminary examination of the histochemistry of the semitendinosus muscle microstructure in Bali cattle (Bos javanicus) and the correlations with muscle score;Anatomia, Histologia, Embryologia;2024-01-23
5. Effects of Gender and Slaughter Age on Physicochemical and Functional Quality Traits of Korean Hanwoo Meat;Journal of Animal Science and Technology;2023-11-10
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