비육전 방목 및 옥내사육한 한우육의 품질 비교
This study was carried out to compare the quality of beef from outdoor-reared before finishing and indoor-reared Hanwoo. Among the experimental animals, $28{\pm}4$ mon-aged Hanwoo cows (n=5) were outdoor-reared for 7 mon (April-November) and then indoor-reared for 6 mono The 6 mon-aged Hanwoo steers...
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| Veröffentlicht in: | Korean journal for food science of animal resources 2008, Vol.28 (5), p.629-636 |
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| Hauptverfasser: | , , , , , , , , , |
| Format: | Artikel |
| Sprache: | kor |
| Online-Zugang: | Volltext |
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| Zusammenfassung: | This study was carried out to compare the quality of beef from outdoor-reared before finishing and indoor-reared Hanwoo. Among the experimental animals, $28{\pm}4$ mon-aged Hanwoo cows (n=5) were outdoor-reared for 7 mon (April-November) and then indoor-reared for 6 mono The 6 mon-aged Hanwoo steers (n=10) were indoor-reared for 24 mono The M. longissimus from all animals were stored at $4{\pm}0.2^{\circ}C$ for 7 days. Carcasses from outdoor-reared cattle before finishing were lighter, firmer, maturer, and leaner than indoor-reared (p |
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| ISSN: | 1225-8563 2234-246X |