비육기간이 홀스타인육 패티의 산화안정성에 미치는 영향

The objective of this research was to investigate the effect of the fattening period (18, 21, and 24mon) on the oxidative stability of Holstein beef patties. The ground Holstein steer beef samples (M. longissimus dorsi) were stored at 4oC for 12 d and used for lipid oxidation, protein oxidation, myoglobin oxidation, and color measurements. Fat content was significantly (p

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