Changes in physicochemical and sensory properties of beef meat depending on its ageing conditions
نویسندگان
چکیده
منابع مشابه
Effect of Aging Time on Physicochemical Meat Quality and Sensory Property of Hanwoo Bull Beef
This study was conducted to investigate the meat quality and sensory properties of 12 major cuts from 10 Hanwoo bulls (25-32 mon of age) after they were aged at 2℃ for 0, 7, 14, and 21 d. Protein content (%) was between 19.17 and 22.50%. Intramuscular fat content ranged from 2.79 to 8.39%. The collagen content of the chuck roll, chuck tender, and short plate muscles was higher (1.97-2.04%) than...
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ژورنال
عنوان ژورنال: Zywnosc Nauka Technologia Jakosc/Food Science Technology Quality
سال: 2016
ISSN: 2451-0769,2451-0777
DOI: 10.15193/zntj/2016/106/124