학술저널
한우 육질등급에 따른 도체등급 요인, 이화학적 및 관능특성
- 한국축산식품학회
- Food Science of Animal Resources
- Korean Journal for Food Science of Animal Resources 제30권 제3호
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2010.06495 - 503 (9 pages)
- 16
커버이미지 없음
Analyses were conducted to estimate the effect of quality grade on the carcass characteristics, physico-chemical and sensory traits of Longissimus dorsi in Hanwoo. A total of 42,113 carcasses were selected on the basis of five quality grades (grade 1++, 1+, 1, 2, and 3) and an additional 258 samples of Longissimus dorsi were used to evaluate the beef quality. The increase in quality grade from grade 3 to grade 1++ was significant (p<0.05).
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