학술저널
Meat Quality of Loin and Top Round Muscles from the Hanwoo and Holstein Veal Calves
- 한국축산식품학회
- Food Science of Animal Resources
- Korean Journal for Food Science of Animal Resources 제35권 제6호
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2015.12731 - 737 (7 pages)
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This study was conducted to compare the meat qualities of loin (m. longissimus dorsi) and top round (m. semimembranosus) from Hanwoo and Holstein veal. Ten Hanwoo and Holstein calves were randomly selected from a local cattle farm and raised. They were slaughtered when they were 8 mon old and weighed. Weight and percentage in primal cuts and slaughter performance of Hanwoo and Holstein veal calves are obtained. Immediately after weighting, slices of loin and top round muscles were sampled. After vacuum packaging, the samples were subjected to proximate composition, physicochemical and microbiological analyses. Dressing weight and percentage were heavier and greater (p<0.05).
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