학술대회자료
Effects of Temperature and Glycolysis Rate on Tenderness of Hanwoo Beef at 24 h Postmortem
Effects of Temperature and Glycolysis Rate on Tenderness of Hanwoo Beef at 24 h Postmortem
- 한국축산식품학회
- 학술대회논문집
- 2006년도 정기총회 및 제37차 춘계 국제학술발표대회
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2006.0590 - 93 (4 pages)
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커버이미지 없음
Our results indicate that muscle temperature and glycolysis rate of pre-rigor could be closely related to Hanwoo beef tenderness at 24 h postmortem and have potential to predict beef tenderness at 24 h postmortem.
Introduction
Materials and Methods
Results and Discussion
Implication
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