Effect of muscle type and vacuum chiller ageing period on the chemical compositions, meat quality, sensory attributes and volatile compounds of Korean native cattle beef-Reference-Cited by-同舟云学术

Effect of muscle type and vacuum chiller ageing period on the chemical compositions, meat quality, sensory attributes and volatile compounds of Korean native cattle beef

Published:2013-08-01 Issue:2 Volume:85 Page:164-173
ISSN:1344-3941
Container-title:Animal Science Journal
language:en
Short-container-title:Animal Science Journal

Author:

Ba Hoa Van¹,Park KyoungMi¹,Dashmaa Dashdorj¹,Hwang Inho¹

Affiliation:

1. Department of Animal Science and Institute of Rare Earth for Biological Application; Chonbuk National University; Jeonju Korea

Publisher

Wiley

Subject

General Agricultural and Biological Sciences,General Medicine

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/asj.12100/fullpdf

Reference46 articles.

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4. Warner-Bratzler shears evaluations of 40 bovine muscles;Belew;Meat Science,2003

5. Microsomal lipid peroxidation;Buege;Methods in Enzymology,1987

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