The Relationship between Chemical Compositions, Meat Quality, and Palatability of the 10 Primal Cuts from Hanwoo Steer
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/JAKO201613461343222.pdf
Reference31 articles.
1. Lipid characteristics of subcutaneous adipose tissue and M. longissimus thoracis of Angus and Wagyu steers fed to US and Japanese endpoints
2. Comparison of methods for measuring sarcomere length in beef semitendinosus muscle
3. Effects of a Grass or Grain Diet on the Quality of Three Beef Muscles
4. Longissimus Muscle Quality, Palatability and Connective Tissue Histological Characteristics of Bulls and Steers Fed Different Energy Levels and Slaughtered at Four Ages
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