Post-slaughter Intervention Techniques to Ensure Tenderness of Beef Muscles for Korean Consumers
2006
Hwang, I.H. (Chonbuk National University, Jeonju, Republic of Korea), E-mail: [email protected]
Management to improve beef tenderness is always been a historical idea, but during the recent past it has become an issue of prime importance to the meat scientists and the industries as well. Variation in tenderness is the prime explanation for consumer's dissatisfaction for the concern meat. It has been well documented that both postmortem proteolysis and sarcomere length have significant effect on meat tenderness and its consistency. Electrical stimulation and tenderstretch techniques have been used by a number of countries to underpin carcass quality assurance schemes focused on eating quality.
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