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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

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