Chong-Nam Ahn

Effect of Ageing Temperature and Time on the Meat Quality of Longissimus Muscle from Hanwoo Steer

본 연구는 숙성온도와 숙성기간이 한우 거세우 배최장근의 육질 특성에 미치는 영향을 구명하고자 숙성온도를 0,

Calorie, Cholesterol, Collagen, Free Amino Acids, Nucleotide-related Compounds and Fatty Acid Composition of Hanwoo Steer Beef with 1 ++ Quality Grade

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Physico-chemical Meat Quality Properties and Nutritional Composition of Hanwoo Steer Beef with 1 ++ Quality Grade

로 하여 2, 7, 14, 21, 28, 49일 동안 숙성하면서 한우 거세우 배최장근의 pH, 전단력, MFI, 가열 및 육즙감량, 전자현미경 관찰, 관능검사 및 아미노산 조성을 분석하였다. pH는 숙성온도가

Comparison of Meat Quality, Nutritional, and Sensory Properties of Korean Native Pigs by Gender

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Method for the production of anti-escherichia. coli O157 : H7 antibody

일 때 숙성 21일까지, 숙성온도가

Study on the Carcass Yield Grade Traits and Prediction of Retail Product Weight in Hanwoo Beef

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The Effects of Salt and NaNO 2 on Physico-Chemical Characteristics of Dry-cured Ham

일 때 숙성 14일까지 증가하다가 감소하였다(p

Effect of Maturity Scores and Number of Extractions on the Chemical Properties of Water Extract from Hanwoo Shank Bones

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Effect of Rearing Period on Yield Rate, Physical Properties and Fatty Acid Composition of Duck Meats

에서 숙성한 배최장근이

Tenderness Survey of Branded Hanwoo Beef - 2007: Assessment of Warner-Bratzler Shear for Hanwoo Beef by Quality Grade and Subprimal Cuts

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