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SCOPUS
학술저널
육질등급별 한우의 물리화학적 및 관능적 특성
- 한국축산식품학회
- Food Science of Animal Resources
- Korean Journal for Food Science of Animal Resources 제33권 제2호
- : SCOPUS, SCIE, KCI등재
- 2013.04
- 287 - 293 (7 pages)
This study was conducted to investigate the effect of quality grade on the physicochemical and sensory properties of Hanwoo beef on the basis of four quality grades (grade 1++, 1+, 1, and 2). Significantly decreased levels of myoglobin content (from 12.73 mg/g to 7.90 mg/g) and Warner-Bratzler shear force (WBs) (from 28.01 kg to 14.03 kg) were found with reduction in quality grade (p