Comparison of Beef Palatability Characteristics between Longissimus Thoracis and Vastus Lateralis Muscles from Different Grades during Postmortem Aging

Comparison of Beef Palatability Characteristics between Longissimus Thoracis and Vastus Lateralis Muscles from Different Grades during Postmortem Aging

The objectives of this study was to compare palatability changes of the longissimus thoracis (LT) and vastus lateralis (VL) muscles of Hanwoo steers from different beef quality grades (1(+) and 1) during 28 d of wet-aging in order to improve the utilization of the VL muscle as a steak. The VL muscle...

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Veröffentlicht in:Food science of animal resources 2020, 40(1), , pp.34-43
Hauptverfasser: Yun, Yeongkwon, Lee, Boin, Kwon, Kimun, Kang, Sejoo, Oh, Eunmi, Choi, Young Min
Format: Artikel
Sprache:eng
Schlagworte:
Food Science & Technology
Life Sciences & Biomedicine
Science & Technology
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Zusammenfassung:The objectives of this study was to compare palatability changes of the longissimus thoracis (LT) and vastus lateralis (VL) muscles of Hanwoo steers from different beef quality grades (1(+) and 1) during 28 d of wet-aging in order to improve the utilization of the VL muscle as a steak. The VL muscle showed a higher collagen content and a lower intramuscular fat content than the LT muscle (p
ISSN:2636-0772
2636-0780
DOI:10.5851/kosfa.2019.e78