Free amino acids, collagen solubility, and meat quality in pork (longissimus muscle of Yorkshire) as a function of chiller temperature and aging

Food Science and Biotechnology

Volumn 17, Issue 1, 2008, Pages 26-30

  Park, Beom Young ^a   Park, Kyoung Mi ^b   Kim, Jin Hyung ^a   Cho, Soo Hyun ^a   Kim, Nam Kuk ^c   Song, Min Jin ^c   Lee, Chang Soo ^c   Cho, In Kyung ^d   Choe, Ho Sung ^b   Ryu, Kyeong Seon ^b   Hwang, In Ho ^b  

^a National Institute of Animal Science   (South Korea)

^b Chonbuk National University   (South Korea)

^c Konkuk University   (South Korea)

^d Nambu University   (South Korea)

Author keywords

Chiller temperature; Free amino acid; Meat quality; Tenderness; Yorkshire

Indexed keywords

EID: 49649117732     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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