Effect of Cooking Method on the Nutritional Composition and Tenderness of Loin from Korean Black Goat Crossbreed

Author:

Lee Jeong AhORCID,Kim Hyoun-WookORCID,Seol Kuk-HwanORCID,Cho SoohyunORCID,Kang Sun MoonORCID

Funder

Rural Development Administration

Publisher

Resource Science Research Institute, Kongju National University

Subject

Religious studies,Cultural Studies

Reference33 articles.

1. APQA. 2015. Livestock Slaughter Statistics 2014. Animal and plant quarantine agency, Gimcheon, Korea.

2. APQA. 2021. Livestock Slaughter Statistics 2020. Animal and plant quarantine agency, Gimcheon, Korea.

3. Bourne MC. 1978. Texture profile analysis. Food Technol 32:62-72.

4. Cattlemen’s Beef Board and National Cattlemen’s Beef Association. 2016. Beef steak color guide. Cattlemen’s Beef Board and National Cattlemen’S Beef Association, Centennial, USA.

5. Choi YS, Hwang KE, Jeong TJ, Kim YB, Jeon KH, Kim EM, Sung JM, Kim HW, Kim CJ. 2016. Comparative study on the effects of boiling, steaming, grilling, microwaving and superheated steaming on quality characteristics of marinated chicken steak. Food Sci Anim Resour An 36:1-7. 10.5851/kosfa.2016.36.1.1 27499656 PMC4973943

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