한우고기 및 호주산 Wagyu 쇠고기 채끝육의 이화학특성과 관능특성

The objective of this research was to evaluate the chemico-physical and sensory traits of Hanwoo beef quality grade 1++ (HW1++), grade 1+ (HW1+), grade 1 (HW1), and Australian Wagyu (AUW) beef. The Longissimus Lumborum (LL) of HW1++ beef had the lowest (p