Comparison of Meat Quality From Hanwoo Cattle Having Yellow and White Carcass Fat

التفاصيل البيبلوغرافية
العنوان:	Comparison of Meat Quality From Hanwoo Cattle Having Yellow and White Carcass Fat
المؤلفون:	Chang Wan Sun, Cheorun Jo, Hak-Pil Kim, Hoe-Yong Jung, Hye-Jin Kim, Juae Gil, Sethukali Anand Kumar, Seungchul Lee
المصدر:	Meat and Muscle Biology, Vol 7, Iss 1 (2023)
بيانات النشر:	Iowa State University Digital Press, 2023.
سنة النشر:	2023
المجموعة:	LCC:Animal culture LCC:Nutrition. Foods and food supply
مصطلحات موضوعية:	yellow fat, carotenoid, quality grade, fat color, fatty acids, Animal culture, SF1-1100, Nutrition. Foods and food supply, TX341-641
الوصف:	This study aimed to investigate the relationship between the normal and yellow-colored fat on carcass on carotenoid contents in fat and meat quality of Hanwoo beef. A total of 20 female cattle, comprising 10 with normal carcass fat color (normal group) and 10 with yellow carcass fat color (yellow group), were collected from slaughterhouses throughout the country in Korea from May to July 2022. The color, fatty acid composition, and carotenoid contents in carcass fat, as well as various parameters related to meat quality such as proximate composition, pH, color, cooking loss, shear force, and thiobarbituric acid reactive substances in the striploin were measured. The results indicated that the yellowness of carcass fat was primarily influenced by the carotenoid content in the fat (r=0.540, P
نوع الوثيقة:	article
وصف الملف:	electronic resource
اللغة:	English
تدمد:	2575-985X
Relation:	https://www.iastatedigitalpress.com/mmb/article/id/16878/; https://www.iastatedigitalpress.com/mmb/article/16878/galley/15332/download/; https://doaj.org/toc/2575-985X
DOI:	10.22175/mmb.16878
URL الوصول:	https://doaj.org/article/78e2f396be4a4b76b51ce828461ea627
رقم الأكسشن:	edsdoj.78e2f396be4a4b76b51ce828461ea627
قاعدة البيانات:	Directory of Open Access Journals

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الوصف
تدمد:	2575985X
DOI:	10.22175/mmb.16878