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Effect of Quality Grade on the Physicochemical and Sensory Properties of Hanwoo
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 Title & Authors
Effect of Quality Grade on the Physicochemical and Sensory Properties of Hanwoo
Kim, Bum-Keun; Park, Chan-Eun; Lee, Eun-Ji; Kim, Yun-Sook; Kim, Byung-Sam; Kim, Jong-Chan;
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This study was conducted to investigate the effect of quality grade on the physicochemical and sensory properties of Hanwoo beef on the basis of four quality grades (grade , , 1, and 2). Significantly decreased levels of myoglobin content (from 12.73 mg/g to 7.90 mg/g) and Warner-Bratzler shear force (WBs) (from 28.01 kg to 14.03 kg) were found with reduction in quality grade (p<0.05). In contrast, increasing quality grade correlated with significant increase in crude fat contents (from 8.18% to 19.55%). Crude fat contents showed a negative correlation with moisture content (r
Hanwoo;quality grade;physicochemical properties;sensory evaluation;
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