Comparison of Meat Color and Nutritional Composition of m. longissimus lumborum from Domestic Fed Hanwoo, Holstein and Imported Angus Steers-Reference-Cited by-同舟云学术

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Comparison of Meat Color and Nutritional Composition of m. longissimus lumborum from Domestic Fed Hanwoo, Holstein and Imported Angus Steers

Published:2012-12-31 Issue:6 Volume:54 Page:455-462
ISSN:1598-9429
Container-title:Journal of Animal Science and Technology
language:en
Short-container-title:Journal of Animal Science and Technology

Author:

Oh Mi-Ra,Park Beom-Young,Seong Pil-Nam,Cho Soohyun,Kang Keun-Ho,Kim Jin-Hyung,Jeong Seok-Geun,Lee Jun-Soo,Jeong Dawoon

Publisher

Springer Science and Business Media LLC

Subject

Veterinary (miscellaneous),Biochemistry, Genetics and Molecular Biology (miscellaneous),Animal Science and Zoology,Ecology,Food Science

Reference35 articles.

1. Beef colour evolution as a function of ultimate pH

2. Feeding and meat quality – a future approach

3. Processing and sensory characteristics of cooked roast beef: effect of breed, age, gender and storage conditions

4. Meat quality of Angus, Simmental, Charolais and Limousin steers compared at the same intramuscular fat content

Cited by 1 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. Association of carcass weight with quality and functional properties of beef from Hanwoo steers;Animal Production Science;2015

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