Effect of muscle type and vacuum chiller ageing period on the chemical compositions, meat quality, sensory attributes and volatile compounds of K orean native cattle beef
The present study demonstrates the effects of different muscle types and chiller ageing periods on the chemical composition, meat quality parameters, sensory characteristics and volatile compounds of Karean native cattle beed. Longissimus dorsi ( LD ) and Semitendinosus ( ST ) muscles aged for 7 day...
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| Veröffentlicht in: | Animal science journal 2014-02, Vol.85 (2), p.164-173 |
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| Hauptverfasser: | , , , |
| Format: | Artikel |
| Sprache: | eng |
| Online-Zugang: | Volltext |
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| Zusammenfassung: | The present study demonstrates the effects of different muscle types and chiller ageing periods on the chemical composition, meat quality parameters, sensory characteristics and volatile compounds of Karean native cattle beed. Longissimus dorsi (
LD
) and Semitendinosus (
ST
) muscles aged for 7 days and 28 days were used. Moisture, cooking loss, total collagen and
W
arner‐
B
ratzler shear force (
WBSF
) values for the
ST
were higher than the
LD
muscle regardless of ageing period (
P
|
|---|---|
| ISSN: | 1344-3941 1740-0929 |
| DOI: | 10.1111/asj.12100 |