Effect of Dietary Rhus verniciflua Stokes on the Water Holding Capacity, Color Stability, and Lipid Oxidation of Hanwoo (Korean Cattle) Beef during Cold Storage after Thawing

• 영문명: Effect of Dietary Rhus verniciflua Stokes on the Water Holding Capacity, Color Stability, and Lipid Oxidation of Hanwoo (Korean Cattle) Beef during Cold Storage after Thawing
• 발행기관: 한국축산식품학회
• 저자명: Kang, Sun-Moon Kim, Yong-Sun Liang, Cheng-Yun Kang, Chang-Gie Lee, Sung-Ki
• 간행물 정보: 『학술대회논문집』2005년도 정기총회 및 제35차 춘계 학술 발표대회, 145~149쪽, 전체 5쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2005.05.31

영문 초록

This study was carried out to investigate the effect of dietary RVS on the WHC, color stability, and lipid oxidation of Hanwoo (Korean cattle) beef during cold storage after thawing, RVS fed Hanwoo (Korean cattle) beef was more effective in increasing WHC, color stability and delaying lipid oxidation than that without RVS in diet. And 4% RVS fed Hanwoo (Korean cattle) beef showed the greatest effects.

목차

Introduction

Materials and Methods

Results and Discussion

Summary