상세검색
최근 검색어 전체 삭제
다국어입력
즐겨찾기0
커버이미지 없음
학술대회자료

Effect of Fatty Acid Profiles on Sensory Properties of Beef Evaluated by Korean and Australian Consumer Group

Effect of Fatty Acid Profiles on Sensory Properties of Beef Evaluated by Korean and Australian Consumer Group

Total contents of fatty acid compositions such as SFA, MUFA, and PUFA affected the beef preference more for Korean consumers than for Australian consumers while most of fatty acids had no relationship with the beef preference for Australian consumers. Although variations in the absolute concentration and in the relative proportions of different fatty acids would affect the flavor profile, the effect of fatty acids on the preference for clustering depended more on consumer groups than on beef origin.

Introduction

Materials and Methods

Results and Discussion

Summary

로딩중