Effects of quality grade on the chemical, physical and sensory characteristics of Hanwoo (Korean native cattle) beef

Meat Science

Volumn 63, Issue 3, 2003, Pages 397-405

  Kim, C J ^a   Lee, E S ^a  

^a Konkuk University   (South Korea)

Author keywords

Hanwoo beef; Juiciness; Marbling; MFI; Quality grade; Shear force; Tenderness

Indexed keywords

QUALITY GRADES;

FLAVORS; MUSCLE; ODORS; SENSORY PERCEPTION;

MEATS;

BOS TAURUS;

EID: 0037207564     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(02)00099-2     Document Type: Article

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