한국축산식품학회지 (Food Science of Animal Resources)
- 제21권1호
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- Pages.47-55
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- 2001
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- 2636-0772(pISSN)
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- 2636-0780(eISSN)
근내지방도와 성숙도가 저장기간에 따른 한우육의 이화학적 특성 변화에 미치는 영향
Effects of Marbling and Maturity on Physico-Chemical Properties of Hanwoo Meat during Cold Storage
초록
This experiment was conducted to investigate the effects of marbling and maturity on physicochemical properties of Hanwoo meat during cold storage. A total of 18 carcasses were collected by marbling and maturity score at the commercial slaughter house. Loins of carcasses were selected and moved to laboratory and used to measure physico-chemical characteristics during 7 weeks storage at