학술저널
한우암소고기의 연령이 등심 및 우둔부위 일반성분 및 육질에 미치는 영향
- 한국축산식품학회
- Food Science of Animal Resources
- Korean Journal for Food Science of Animal Resources 제32권 제6호
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2012.12810 - 819 (10 pages)
- 15
커버이미지 없음
This study investigated the chemical composition, meat quality and volatile flavor compounds in loin and top round of Hanwoo beef (n=126) depending on different age groups (G1, 9 years old). The intramuscular fat content(%) was higher for loin and top round of G1 (p0.05). Total collagen content was lower in the top round of G3 (p<0.05).
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