Proceedings of the Korean Society for Food Science of Animal Resources Conference (한국축산식품학회:학술대회논문집)
- 2006.05a
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- Pages.90-93
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- 2006
Effects of Temperature and Glycolysis Rate on Tenderness of Hanwoo Beef at 24 h Postmortem
- Moon, Sung-Sil (The Chungnam Animal Science Center, Konyang Univ.) ;
- Ko, Kyung-Hee (The Chungnam Animal Science Center, Konyang Univ.) ;
- Park, Yong-Hyun (Genetbio, The Chungnam Animal Science Center) ;
- Park, Su-Min (Genetbio, The Chungnam Animal Science Center)
- Published : 2006.05.26
Abstract
Our results indicate that muscle temperature and glycolysis rate of pre-rigor could be closely related to Hanwoo beef tenderness at 24 h postmortem and have potential to predict beef tenderness at 24 h postmortem.
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