Carcass characteristics of Hanwoo by sexes and quality grades
2004
Na, K. J. | Han, O. S. | Jung, Y. H. | Kim, H. C. | Jeon, G. J. | Son, S. K. | Choi, S. B. | Choy, Y. H. | Baik, D. H. | Baik, M. K. | Lee, C. W. | Kwon, E. K. | Kim, Y. K.
Chemical and physical properties of Hanwoo carcasses were analyzed to see their relationship with carcass grades. Tenderness determined by Warner-Bratzler shear force was harder for cow meats than for meats of steers or bulls. Cooking loss became less and water-holding capacity became greater as quality grades became higher from 3 to 1+. The pH and moisture content were not significantly different by sexes or by quality grades. Crude fat contents in the rub eye became greater as quality grades became higher.
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