Carcass characteristics of Hanwoo by sexes and quality grades

Na K. J., . and Han O. S., . and Jung Y. H., . and Kim H. C., . and Jeon G. J., . and Son S. K., . and Choi S. B., . and Choy Y. H., . and Baik D. H., . and Baik M. K., . and Lee C. W., . and Kwon E. K., . and Kim Y. K., . (2004) Carcass characteristics of Hanwoo by sexes and quality grades. [Proceedings Paper]

Chemical and physical properties of Hanwoo carcasses were analyzed to see their relationship with carcass grades. Tenderness determined by Warner-Bratzler shear force was harder for cow meats than for meats of steers or bulls. Cooking loss became less and water-holding capacity became greater as quality grades became higher from 3 to 1. The pH and moisture content were not significantly different by sexes or by quality grades. Crude fat contents in the rub eye became greater as quality grades became higher.

Full text available from:

Abstract

Chemical and physical properties of Hanwoo carcasses were analyzed to see their relationship with carcass grades. Tenderness determined by Warner-Bratzler shear force was harder for cow meats than for meats of steers or bulls. Cooking loss became less and water-holding capacity became greater as quality grades became higher from 3 to 1. The pH and moisture content were not significantly different by sexes or by quality grades. Crude fat contents in the rub eye became greater as quality grades became higher.

[error in script]

Item Type:	Proceedings Paper
Additional Information:	Available at Perpustakaan Sultan Abdul Samad Universiti Putra Malaysia 43400 UPM Serdang Selangor Malaysia HD9410.1 A111 2004 vol.3 Call Number
AGROVOC Term:	Carcasses
AGROVOC Term:	Quality
AGROVOC Term:	Sex
AGROVOC Term:	Tenderness
AGROVOC Term:	Cooking losses
AGROVOC Term:	Moisture content
AGROVOC Term:	Republic of Korea
Geographical Term:	MALAYSIA
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 05:14
URI:	http://webagris.upm.edu.my/id/eprint/12064

Actions (login required)

View Item