커버이미지 없음
KCI등재
학술저널
Effects of Soybean Sauce and Pre-rigor Muscle on Physicochemical Properties of Frozen Hanwoo Patties
- Hyun Wook Kim Ji Hun Choi Yun Sang Choi Doo Jeong Han Hack Youn Kim Mi Ai Lee Si Young Kim Cheon Jei
- 한국축산식품학회
- Food Science of Animal Resources
- Korean Journal for Food Science of Animal Resources 제31권 제1호
- 등재여부 : KCI등재
- 2011.02
- 19 - 26 (8 pages)
In this study, we evaluated the physicochemical and sensorial properties of frozen Hanwoo beef patties prepared from prerigor and post-rigor muscle with soybean sauce or sodium chloride. The pH of the soybean sauce treatments was lower than the sodium chloride treatments (p0.05). In the sensory evaluation, patties prepared from pre-rigor muscle with soybean sauce had a significantly high score in all traits (p