Eating Quality Traits of Hanwoo longissimus dorsi Muscle as a Function of End-Point Cooking Temperature
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منابع مشابه
Eating Quality Traits of Hanwoo longissimus dorsi Muscle as a Function of End-Point Cooking Temperature
Interaction between carcass quality grade and end-point cooking temperature on eating quality of Hanwoo m. longissimus was investigated. Ten (10) of steers were sampled from a commercial population; carcasses with QG 1(++) (n=5) and QG 1 (n=5) were chosen. Samples were cooked by electric oven at 60 or 82℃ and compared with uncooked control samples. The pH was not affected by cooking temperature...
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The strategy for increasing the palatability of Hanwoo beef through fattening could lead to a decline in yield grade. The aim of this study was to examine the meat quality traits of Longissimus dorsi (LD) muscle from carcasses of Hanwoo steers at different yield grades. A total of 246 Hanwoo steers was divided into the following yield grades: A (n=77), B (n=76) and C (n=93). Meat quality traits...
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This study was conducted to evaluate the effect of the aging period prior to freezing on the meat quality of Hanwoo longissimus dorsi (LD) muscle. Three different combinations of aging and freezing periods (0/90, 20/70, and 40/50) were examined using LD muscle at 24 h postmortem under an identical storage time of 90 d. The pH and lightness slightly increased with increasing aging period. Howeve...
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Variations in physical toughness between muscles and animals are a function of growth rate and extend of collagen type I and III. The current study was designed to investigate the ability of growth rate, collagen concentration, collagen synthesizing and degrading genes on two different fibroblast cells derived from Hanwoo m. longissimus dorsi (LD) and semimembranosus (SM) muscles. Fibroblast ce...
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ژورنال
عنوان ژورنال: Korean Journal for Food Science of Animal Resources
سال: 2016
ISSN: 1225-8563
DOI: 10.5851/kosfa.2016.36.3.291