Effect of muscle type and vacuum chiller ageing period on the chemical compositions, meat quality, sensory attributes and volatile compounds of Korean native cattle beef

Animal Science Journal

Volumn 85, Issue 2, 2014, Pages 164-173

  Ba, Hoa Van ^a   Park, Kyoungmi ^a   Dashmaa, Dashdorj ^a   Hwang, Inho ^a  

^a Chonbuk National University   (South Korea)

Author keywords

Ageing; Meat quality; Muscle type; Sensory; Volatile flavor component

Indexed keywords

BOS;

THIOBARBITURIC ACID; THIOBARBITURIC ACID DERIVATIVE; VOLATILE FATTY ACID;

AGING; ANIMAL; ARTICLE; CATTLE; COLD; FOOD HANDLING; FOOD PACKAGING; FOOD PRESERVATION; FOOD QUALITY; FOOD STORAGE; KOREA; LIPID PEROXIDATION; MEAT; MEAT QUALITY; METABOLISM; METHODOLOGY; MUSCLE TYPE; ODOR; SENSORY; SKELETAL MUSCLE; TIME; VOLATILE FLAVOR COMPONENT;

AGEING; MEAT QUALITY; MUSCLE TYPE; SENSORY; VOLATILE FLAVOR COMPONENT;

ANIMALS; CATTLE; COLD TEMPERATURE; FATTY ACIDS, VOLATILE; FOOD HANDLING; FOOD PACKAGING; FOOD PRESERVATION; FOOD QUALITY; FOOD STORAGE; KOREA; LIPID PEROXIDATION; MEAT; MUSCLE, SKELETAL; ODORS; THIOBARBITURATES; TIME FACTORS;

EID: 84892851943     PISSN: 13443941     EISSN: 17400929     Source Type: Journal    
DOI: 10.1111/asj.12100     Document Type: Article

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