Effects of Temperature and Glycolysis Rate on Tenderness of Hanwoo Beef at 24 h Postmortem

• 영문명: Effects of Temperature and Glycolysis Rate on Tenderness of Hanwoo Beef at 24 h Postmortem
• 발행기관: 한국축산식품학회
• 저자명: Moon, Sung-Sil Ko, Kyung-Hee Park, Yong-Hyun Park, Su-Min
• 간행물 정보: 『학술대회논문집』2006년도 정기총회 및 제37차 춘계 국제학술발표대회, 90~93쪽, 전체 4쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2006.05.31

영문 초록

Our results indicate that muscle temperature and glycolysis rate of pre-rigor could be closely related to Hanwoo beef tenderness at 24 h postmortem and have potential to predict beef tenderness at 24 h postmortem.

목차

Introduction

Materials and Methods

Results and Discussion

Implication