커버이미지 없음
SCOPUS
학술저널
근내지방도가 한우 도체등급 요인, 이화학적 특성 및 관능적 특성에 미치는 영향
- 한국축산식품학회
- Food Science of Animal Resources
- Korean Journal for Food Science of Animal Resources 제32권 제5호
- : SCOPUS, SCIE, KCI등재
- 2012.10
- 659 - 668 (10 pages)
The objective of this research was to investigate the effect of marbling scores on carcass grade factors, physico-chemical and sensory traits of Hanwoo. Data used in this study were collected from 73,316 carcasses obtained at the Nonghyup Seoul slaughterhouse in 2009 and 271 cuts of M. longissimusdorsi were analyzed to estimate beef qualities. As the marbling scores increased, backfat thickness was linearly increased (p<0.01).