학술저널
한우고기와 뉴질랜드산 냉장수입육의 육질 및 영양성분 비교
- 한국축산식품학회
- Food Science of Animal Resources
- Korean Journal for Food Science of Animal Resources 제31권 제6호
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2011.12935 - 943 (9 pages)
- 32
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This study was conducted to investigate the proximate composition, meat color, Warner-Bratzler shear force (WBS), cooking loss (CL), fatty acids composition, amino acid composition and mineral contents of Hanwoo beef (QG 1+, 1) and imported New Zealand black Angus beef with loin, strip loin, eye of round and chuck tender. The intramuscular fat contents were higher in the strip loin, loin and chuck tender of Hanwoo beef than New Zealand beef (p
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