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2012•Korean Journal for Food Science of Animal ResourcesOpen access

Physicochemical Properties and Tenderness of Hanwoo Loin and Round as affected by Raising Period and Marbling Score

Koo Bok Chin, Mi Y. Go, Hong Chul Lee, Seul Kee Chung, Kyung Hoon Baik, Chang Bon Choi

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Key concepts: Hanwoo, Loin, Marbled meat, Tenderness, Animal science, Chemistry, Korean Native, Food science

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Physicochemical Properties and Tenderness of Hanwoo Loin and Round as affected by Raising Period and Marbling Score — Research Paper | ScholarLens