Proceedings of the Korean Society for Food Science of Animal Resources Conference (한국축산식품학회:학술대회논문집)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
권호 표지

Effect of Dietary Rhus verniciflua Stokes on the Water Holding Capacity, Color Stability, and Lipid Oxidation of Hanwoo (Korean Cattle) Beef during Cold Storage after Thawing

  • Kang, Sun-Moon (Dept. of Food Science and Technology in Animal Resources, Kangwon National University) ;
  • Kim, Yong-Sun (Institute of Animal Resources, Kangwon National University) ;
  • Liang, Cheng-Yun (College of Agriculture, Yanbian University) ;
  • Kang, Chang-Gie (Dept. of Food Science and Technology in Animal Resources, Kangwon National University) ;
  • Lee, Sung-Ki (Dept. of Food Science and Technology in Animal Resources, Kangwon National University)
  • Published : 2005.05.27
Download PDF
⟨ Previous Next ⟩

Abstract

This study was carried out to investigate the effect of dietary RVS on the WHC, color stability, and lipid oxidation of Hanwoo (Korean cattle) beef during cold storage after thawing, RVS fed Hanwoo (Korean cattle) beef was more effective in increasing WHC, color stability and delaying lipid oxidation than that without RVS in diet. And 4% RVS fed Hanwoo (Korean cattle) beef showed the greatest effects.

Keywords