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Effect of Pasture Finishing on Beef Quality of Japanese Shorthorn Steers
Carotene Fatty Acid Drip Loss Metmyoglobin
2016/4/19
Effect of pasture finishing on α-tocopherol and β-carotene concentrations, drip loss, cooking loss, Warner-Bratzler shear force, fatty acid composition, meat color and metmyoglobin percentage of m. lo...
Comparison of Beef Color Stability during Display of Two Muscles between Japanese Shorthorn Steers and Japanese Black Steers
Beef Color Stability Metmyoglobin Japanese Shorthorn Steers Japanese Shorthorn Steers
2016/4/18
The beef color stability during display of two muscles, m. longissimus thoracis and m. semitendinosus, of Japanese Shorthorn steers (n=14) was compared with that of Japanese Black steers (n=14). The b...
