학술저널
국내에서 비육한 수입 생우 채끝육의 이화학적 특성에 관한 연구
- 한국축산식품학회
- Food Science of Animal Resources
- Korean Journal for Food Science of Animal Resources 제22권 제3호
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2002.09218 - 221 (4 pages)
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커버이미지 없음
A total of 40 domestic-fed imported beef cattle were used to determine meat quality traits. Sirloin was taken from each 10 of Hereford, Angus, Murray Grey(MG), Cross breed(Hereford×Angus) and objective and subjective meat quality were assessed after a 7 days ageing(0±1℃). Results showed that ultimate pH and fat hardness was not affected by breeds. MG showed a higher water holding capacity and consequently a lower cooking loss(%) than the other breeds(p
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