Warner-Bratzler Shear Force, Sarcomere Length, Total Collagen Contents and Sensory Characteristics of Hanwoo Beef (Korean Native Cattle) Quality Grade-Reference-Cited by-同舟云学术

Warner-Bratzler Shear Force, Sarcomere Length, Total Collagen Contents and Sensory Characteristics of Hanwoo Beef (Korean Native Cattle) Quality Grade

Published:2009-12-31 Issue:6 Volume:29 Page:726-735
ISSN:1225-8563
Container-title:Korean Journal for Food Science of Animal Resources
language:en
Short-container-title:Korean Journal for Food Science of Animal Resources

Author:

Lee Yeon-Jung,Kim Cheon-Jei,Park Beom-Young,Seong Pil-Nam,Kim Jin-Hyong,Kang Guen-Ho,Kim Dong-Hun,Cho Soo-Hyun

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/JAKO200911764898795.pdf

Reference27 articles.

1. Consumer evaluation of beef of known categories of tenderness.

2. Functional Properties and Mineral Contents of a Nigerian Okra Seed (Abelmoschus esculentus Moench) Flour as Influenced by Pretreatments

3. Collagen content of meat carcasses of known history

4. Comparison of methods for measuring sarcomere length in beef semitendinosus muscle

5. Relationship between beef consumer tenderness perception and Warner–Bratzler shear force

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