Sensory Quality and Histochemical Characteristics of Longissimus Thoracis Muscles between Hanwoo and Holstein Steers from Different Quality Grades
Author:
Funder
Ministry of Agriculture, Food and Rural Affairs
Publisher
Korean Society for Food Science of Animal Resources
Subject
Animal Science and Zoology,Food Science
Link
http://www.kosfaj.org/download/download_pdf?doi=10.5851/kosfa.2021.e35
Reference25 articles.
1. Prenatal muscle fiber development and bundle structure in beef and dairy cattle;Albrecht;J Anim Sci,2013
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3. Profile of biochemical traits influencing tenderness of muscles from the beef round;Anderson;Meat Sci,2012
4. Changes in cooking losses and sensory attributes of Angus and Holstein beef with increasing carcass weight, marbling score or longissimus ether extract;Armbruster;J Food Sci,1983
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