Open Access346 Assessment of carcass and meat quality of Longissimus dorsi and semimembranosus muscle with Korean meat quality grading standards.
Author(s) -
Chandima Gajaweera,
Ki Yong Chung,
S Cho,
S Lee
Publication year - 2018
Publication title -
journal of animal science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.928
H-Index - 156
eISSN - 1525-3015
pISSN - 0021-8812
DOI - 10.1093/jas/sky404.376
Subject(s) - hanwoo , marbled meat , tenderness , mathematics , analysis of variance , longissimus dorsi , grading (engineering) , meat tenderness , intramuscular fat , food science , zoology , biology , statistics , ecology
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