한우암소고기의 연령이 등심 및 우둔부위 일반성분 및 육질에 미치는 영향

This study investigated the chemical composition, meat quality and volatile flavor compounds in loin and top round of Hanwoo beef (n=126) depending on different age groups (G1, 9 years old). The intramuscular fat content (%) was higher for loin and top round of G1 (p0.05). Total collagen content was...

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Veröffentlicht in:	Korean journal for food science of animal resources 2012, Vol.32 (6), p.810-819
Hauptverfasser:	조수현, 성필남, 강근호, 최순호, 장선식, 강선문, 박경미, 김영춘, 홍성구, 박범영, Cho, Soohyun, Seong, Pilnam, Kang, Geunho, Choi, Soonho, Chang, Sunsik, Kang, Sun Moon, Park, Kyung Mi, Kim, Youngchun, Hong, Sunggu, Park, Beom Young
Format:	Artikel
Sprache:	kor
Online-Zugang:	Volltext
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Beschreibung
Zusammenfassung:	This study investigated the chemical composition, meat quality and volatile flavor compounds in loin and top round of Hanwoo beef (n=126) depending on different age groups (G1, 9 years old). The intramuscular fat content (%) was higher for loin and top round of G1 (p0.05). Total collagen content was lower in the top round of G3 (p
ISSN:	1225-8563 2234-246X