- Volume 20 Issue 4
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Effect of Postmortem Metabolic Rate on Meat Color
- Park, B.Y. (National Livestock Research Institute, RDA) ;
- Lee, J.M. (National Livestock Research Institute, RDA) ;
- Hwang, I.H. (Department of Animal Resources and Biotechnology, Chonbuk National University)
- Received : 2006.07.26
- Accepted : 2006.11.02
- Published : 2007.04.01
The current study was conducted to evaluate carcass characteristics, objectives and sensory meat qualities of Hanwoo longissimus muscle as affected by ultimate pH. Twenty-four steers and bulls (
Supported by : Chonbuk National University
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