The Relationship between Chemical Compositions, Meat Quality, and Palatability of the 10 Primal Cuts from Hanwoo

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Author Spotlight: Improving Beef Cattle Nutrition and Production with a Focus on Feed Efficiency and Meat Quality Traits Through Advanced Biochemical and Molecular Assays
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Author Spotlight: Improving Beef Cattle Nutrition and Production with a Focus on Feed Efficiency and Meat Quality Traits Through Advanced Biochemical and Molecular Assays

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Eun-Young Jung1, Young-Hwa Hwang2, Seon-Tea Joo3

  • 1Division of Applied Life Science (BK21 Program), Gyeongsang National University, Jinju 52852, Korea.

Korean Journal for Food Science of Animal Resources
|May 20, 2016
PubMed

Keywords:
Hanwoobeef qualityfat contentpalatabilityprimal cuts

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