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Sensory quality characteristics with different beef quality grades and surface texture features assessed by dented area and firmness, and the relation to muscle fiber and bundle characteristics.
Lee, Y; Lee, B; Kim, H K; Yun, Y K; Kang, S J; Kim, K T; Kim, B D; Kim, E J; Choi, Y M.
Afiliação
  • Lee Y; Department of Animal Sciences, Kyungpook National University, South Korea.
  • Lee B; Department of Animal Sciences, Kyungpook National University, South Korea.
  • Kim HK; Division of Food Nutrition and Culinary Art, DongEui Institute of Technolgy, South Korea.
  • Yun YK; Korean Institute for Animal Products Quality Evaluation, South Korea.
  • Kang SJ; Korean Institute for Animal Products Quality Evaluation, South Korea.
  • Kim KT; Korean Institute for Animal Products Quality Evaluation, South Korea.
  • Kim BD; Korean Institute for Animal Products Quality Evaluation, South Korea.
  • Kim EJ; Department of Animal Sciences, Kyungpook National University, South Korea.
  • Choi YM; Department of Animal Sciences, Kyungpook National University, South Korea. Electronic address: ymchoi1@knu.ac.kr.
Meat Sci ; 145: 195-201, 2018 Nov.
Article em En | MEDLINE | ID: mdl-29982073
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Propriedades de Superfície / Músculo Esquelético / Fibras Musculares Esqueléticas / Comportamento do Consumidor / Carne Vermelha Limite: Adult / Animals / Female / Humans / Male Idioma: En Ano de publicação: 2018 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Propriedades de Superfície / Músculo Esquelético / Fibras Musculares Esqueléticas / Comportamento do Consumidor / Carne Vermelha Limite: Adult / Animals / Female / Humans / Male Idioma: En Ano de publicação: 2018 Tipo de documento: Article