Physicochemical Meat Quality, Fatty Acid and Free Amino Acid Composition of Strip loin, Chuck Tender, and Eye of Round Produced by Different Age Groups of Hanwoo Cow-Reference-Cited by-同舟云学术

Physicochemical Meat Quality, Fatty Acid and Free Amino Acid Composition of Strip loin, Chuck Tender, and Eye of Round Produced by Different Age Groups of Hanwoo Cow

Published:2013-12-31 Issue:6 Volume:33 Page:708-714
ISSN:1225-8563
Container-title:Korean Journal for Food Science of Animal Resources
language:en
Short-container-title:Korean Journal for Food Science of Animal Resources

Author:

Cho Soohyun,Kang Sunmoon,Kang Geunho,Seong Pilnam,Park Kyungmi,Chang Sunsik,Lee Seunghwan,Cho Youngmoo,Park Beomyoung

Publisher

Korean Society for Food Science of Animal Resources

Subject

Animal Science and Zoology,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/ksfsar/JAKO201302334341912.pdf

Reference27 articles.

1. Meat Flavor Chemistry, Precursors of Beef Flavor

2. The influence of age, sex and breed of cattle on their muscle characteristics

3. Release of free amino-acids during ageing in bovine meat

4. FREE AMINO ACID CHANGES IN DIFFERENT AGED BOVINE MUSCLES AND THEIR RELATIONSHIP TO SHEAR VALUES

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