커버이미지 없음
SCOPUS
학술저널
Physicochemical Meat Quality, Fatty Acid and Free Amino Acid Composition of Strip Loin, Chuck Tender, and Eye of Round Produced by Different Age Groups of Hanwoo Cow
- 한국축산식품학회
- Food Science of Animal Resources
- Korean Journal for Food Science of Animal Resources 제33권 제6호
- : SCOPUS, SCIE, KCI등재
- 2013.12
- 708 - 714 (7 pages)
This study was performed to investigate the influence of age on the physicochemical properties of strip loin (m. longissimus lumborum), chuck tender (m. supraspinatus), and eye of round (m. semitendinosus) of Hanwoo cows. Hanwoo cows (n=126; 24-194 mon; live weight, 270-500 kg) were slaughtered and three muscles were obtained according to 3 age groups (G1, < 5 years old; G2, 6-8 years old; G3, > 9 years old). The chuck tender had significantly higher protein contents in G3 than in G1 or G2 (p<0.05).