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[국내논문] A combination of postmortem ageing and sous vide cooking following by blowtorching and oven roasting for improving the eating quality and acceptance of low quality grade Hanwoo striploin 원문보기

Asian-Australasian journal of animal sciences, v.33 no.8, 2020년, pp.1339 - 1351  

Jwa, Seung-Hoon (Department of Animal Science, Chonbuk National University) ,  Kim, Yong-An (Department of Animal Science, Chonbuk National University) ,  Hoa, Van-Ba (National Institute of Animal Science, Rural Development Administration) ,  Hwang, In-Ho (Department of Animal Science, Chonbuk National University)

Abstract AI-Helper 아이콘AI-Helper

Objective: It is well recognized that beef cuts from a low quality grade are usually associated with tougher, drier and less flavorful. Thus, the present study aimed at investigating the combined effects of postmortem ageing and sous vide (SV) cooking followed by oven roasting or blowtorching on the...

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