Meat Quality and Nutritional Properties of Hanwoo and Imported Australian Beef-Reference-Cited by-同舟云学术

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Meat Quality and Nutritional Properties of Hanwoo and Imported Australian Beef

Published:2011-10-31 Issue:5 Volume:31 Page:772-781
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:

Cho Soo-Hyun,Seong Pil-Nam,Kang Geun-Ho,Park Beom-Young,Jung Seok-Geun,Kang Sun-Moon,Kim Young-Chun,Kim Jong-In,Kim Dong-Hun

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/JAKO201132833917820.pdf

Reference27 articles.

1. Colour evaluation of chorizo de Pamplona, a Spanish dry fermented sausage: Comparison between the CIE L∗a∗b∗ and the Hunter lab systems with illuminants D65 and C

2. Relationship of Marbling to the Palatability of Beef

3. Fatty Acid Profiles and Sensory Properties of Longissimus dorsi, Triceps brachii, and Semimembranosus Muscles from Korean Hanwoo and Australian Angus Beef

4. Calorie, Cholesterol, Collagen, Free Amino Acids, Nucleotide-related Compounds and Fatty Acid Composition of Hanwoo Steer Beef with 1++Quality Grade

Cited by 7 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. Analysis of physicochemical properties of dry-cured beef made from Hanwoo and Holstein meat distributed in South Korea;Heliyon;2023-06

2. Comparison of Chemical, Mineral and Vitamin Composition of Primal and Retail Cuts of 1+ Grade Hanwoo Steer Beef;Journal of the Korean Society of Food Science and Nutrition;2021-04-30

3. Comparison of reducing sugar content, sensory traits, and fatty acids and volatile compound profiles of the longissimus thoracis among Korean cattle, Holsteins, and Angus steers;Asian-Australasian Journal of Animal Sciences;2019-01-01

4. Multivariate Analysis of Deboning Data for Classifying Hanwoo (Korean Native Cattle) by Gender;Current Science;2018-03-10

5. Comparison of Lipid Content and Monounsaturated Fatty Acid Composition of Beef by Country of Origin and Marbling Score;Journal of the Korean Society of Food Science and Nutrition;2015-12-31

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