Assessment of meat quality properties and development of a palatability prediction model for Korean Hanwoo steer beef

Meat Science

Volumn 86, Issue 1, 2010, Pages 236-242

  Cho, S H ^a   Kim, J ^b   Park, B Y ^a   Seong, P N ^a   Kang, G H ^a   Kim, J H ^a   Jung, S G ^a   Im, S K ^a   Kim, D ^a  

^a National Institute of Animal Science   (South Korea)

^b Department of Statistics   (South Korea)

Author keywords

Beef quality; Consumer testing; Hanwoo beef; Palatability; Sensory traits

Indexed keywords

ANIMAL; BIOLOGICAL MODEL; CATTLE; COOKING; FOOD CONTROL; FOOD HANDLING; HUMAN; KOREA; MEAT; MEAT INDUSTRY; METHODOLOGY; PHYSICAL CHEMISTRY; QUALITY CONTROL; REVIEW; SENSATION; SKELETAL MUSCLE; STANDARD;

ANIMALS; CATTLE; COOKERY; FOOD HANDLING; FOOD INSPECTION; HUMANS; KOREA; MEAT; MEAT-PACKING INDUSTRY; MODELS, BIOLOGICAL; MUSCLE, SKELETAL; PHYSICOCHEMICAL PHENOMENA; QUALITY CONTROL; SENSATION;

EID: 77954385030     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.05.011     Document Type: Review

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